My version of 蚵仔煎 (O ah jian)

Recipe:

Main (per serving): 蚵仔 6 个 (oyster)
蛋 (egg)
小白菜 or 綠豆芽 to fill (Chinese cabbage)
豬油適量 (pig oil) to fry
細地瓜粉 (tapioca powder)

Sauce: Water 1 ½ cup
辣豆瓣酱 2 tbsp (Chilli bean paste)
Tomato sauce 3 tbsp
Sugar 2 tbsp
Salt 1 tsp (to taste)
Cornstarch to thicken

Steps (for main):
1) Mix細地瓜粉 in a 1:2 ratio with water (e.g. 1 cup of powder with 2 cups of water). Stir it together with cool water and mix in 韭菜末 (spring onion?).
2) Heat up a flat pan and put the pig oil to melt.
3) Once melted, fry the oysters and pour some of the mixture over the top (enough to pour over oysters). Put 2 eggs per mixture otherwise it will be sticky, depending on preference.
4) Add the egg over the top and just break apart the egg yolk. (Do not need to stir the egg)
5) Then add the vegetable on the top.
6) Just cook till nearly well done and serve. If wanted, you can flip it over and fry it on the other end to make it crispy.

Steps (for sauce):
1) Heat up all the ingredients in a pot.
2) Add cornstarch in the end to thicken up the sauce.
3) Pour over omelette.

Thats it! Enjoy making it!