Pickled salted radish omelette

This simple home-cooked dish, which is considered an evergreen classic for most Chinese is none other than 'Chai po neng' or in English 'pickled salted radish omelette.' To the Teochews, a bowl of white porridge is always complimented by this dish.  It also goes well with freshly cooked rice and whenever I include this menu for our meal I must make sure that I cook more rice than usual ~ smile ~

For this recipe I have two versions to share, the first one is simpler and it's a recipe which I've master from my mum.  During my young days I love helping my mum in the kitchen to prep for cooking as well as watching her endless efforts in cooking our everyday meals ensuring that we never go hungry.  The second version is using a slightly different technique with additional ingredient of minced meat to enhance extra flavour to the dish. My gratitude goes to my late mum-in-law, for it is her efforts that sharpen my cooking skills and it is from there that I build up my interests in cooking.

Version 1
This is what you need:

• 1/2 cup of chopped pickled salted radish
• 3 shallots, sliced
• 4 pip garlic, chopped
• 3 eggs, beaten
• 1/2 tbsp light soy sauce (to taste)

Few simple steps:

1. Wash the pickled salted radish, squeeze dry and put aside.
2. In a heated wok put in 4 tbsp of cooking oil.
3. When reaching medium heat fry the shallots and garlic till fragrant.
4. Add in the pickled salted radish, continue to stir fry, add in light soy sauce and taste to get the correct seasoning.  As some pickled radish are more saltier than the ones which we've used previously, it should be tasted to get the preferred seasoning.  Add in more light soy sauce if necessary.
5. When the pickled radish is cooked through use the spatula to spread the pickled radish over the wok in a thin layer, then add in the beaten egg, ensuring that it covers the whole area, or swirl the wok.
6. Fry till lightly brown, turn over and continue to fry till done, off the heat and serve on a large serving dish.
7. If you prefer to fry it in smaller pieces, at step 5, scoop out the fried pickled radish into a bowl.  Drizzle a bit of oil onto the wok, put in about 2 tbsp of pickled radish into the wok, spread it into thin layer, add in part of the beaten egg and fry till both sides are lightly brown.  Continue with the rest till all the ingredients are used up and serve.

Version 2

Use all items as per Version 1, with an additional ingredient of 1/3 cup minced pork

Few simple steps:

1. Follow step 1, 2 and 3 of Version 1.
2. Add in pickled radish and minced pork, stir till well combined.
3. Add in the light soy sauce, mix well and taste to get the correct seasoning.
4. Once the pickled radish and minced meat are cooked through, scoop out into a big bowl and let it cool down.
5. Break the eggs into the fried ingredients and use a fork to mix well.
6. Heat about 2 tbsp oil in a clean wok, when heated up pour the mixture into the wok, spread out evenly and fry till both sides are well cooked.
7. As in Version 1, we can also fry the mixture into smaller pieces, as preferred.

So much of this pickled salted radish or "Chai Po Neng" dish to share.  It's really "SIMPLE YET YUMMYLICIOUS!"