蠔砵

牡蠣鉢/Oyster bowl
Original recipe is for making fish innards(intestine),but it's hard to find good ones and also lots of work,so I replaced it with baby oyster.They are mixed with ginger,Chinese marinated olives（欖角）,and preserved mandarin peel(陳皮），then mix in eggs and top with fried dough(油條)，steamed and finished under the grill.

油條！以前友達に教わったけど日本ではなかなか見つからない食材だ。香港での買い物リストに入れておきます。
牡蠣鉢とは初めて聞いたけど、欧米風に言えばオーブン焼きみたいな雰囲気かなぁ？
シナモン油條でアジアンな雰囲気もするし、ミックステイストで面白そうです😋

Thank you Makiko!
So you heard about 油條，it's eaten straight for breakfast food,snack,also incorporate it and make into other dishes too.We will try this in places like 正斗，but not advisable to bring back,it's eaten fresh and no good after a day or two.And if you like it,it's possible to make at home too.
This is really a rare Chinese dish,we don't usually 'baked' or 'roast' things,although it has a western feel,it is actually very traditional.
Cinnamon 油條？You mean churros?I could relate to it too.When you try it in HK,I will be interested to see how you like it.

Looks so yummy! I love oysters. I also love Oyster omelet. So, this is definitely I love this dishes. 🤗. 油條 is a little similar to the Japanese 油麩, so I sometimes use 油麩 instead of 油條.

By the way, how do you get the oyster?

Thank you May San!I very much enjoyed this too,oyster in egg,not hard to imagine it's good!
I am sure you know about 油條 now,it's really wonderful,both eaten straight or incorporate in a dish like this one.I am not sure about 油麩，I only know 車麩,I guess they are similar things too,this dish could definitely made into a Japanese version using those,actually I was planning it too.
About oyster,it's a little tricky...for those fresh oyster eaten raw,no problem,we get that from all over the world,HK people love them.For cooked dishes,the local ones are not good anymore,our sea is quite polluted,the local(or China) ones have too much mineral and funky taste,you could forget about them in the market.There are fresh ones from the US,come in a small tub,good size and they taste good enough.Or else,we could get the frozen ones,from Japan,taste good but they are smaller.
It's sad,but that's the way it is.
The oysters I used in this one is baby oysters,蠔仔 or 珍珠蠔,taste good and inexpensive,these are exactly the ones that used in many of the 潮州 dishes,such as oyster omelet 蠔餅.

Happy New Year Tomo San,hope the best happens to you this year!
I swear I was planning to write you something,but I am happy to hear from you first,thank you so much!
I had been busy too before new year,I didn't have much time to spend here,luckily I have less things to do in these two weeks,I will try to put up more posts.Hearing your compliments is the best encouragement,I appreciate your kindness always!
So you started work.I realized you have slow down and I thought you got bored slightly here,I understand now,though a little surprise,I always had the impression you enjoy doing domestic work.Anyway,I sincerely hope you are happy whatever you do!
About this dish,I can't say it's my original idea,I heard of it somewhere,but I worked out the recipe myself...So you know 油條 and that rice sheet wrap around them,we call it 炸兩，it's one of my fav since childhood!
Yep,we Cantonese are proud of our dim sum,please come to HK if you miss them,I will take you to dim sum feast!
I know you are going to work and probably won't have much time to cook,as a fan it's definitely sad news for me,and many others too,please try your best to show us something whenever you could,your posts are always such a joy to look at!
Once again,thank you for all the compliment,means a lot to me!

Hi! Rick san!
Thank you for a detailed description of oyster! Yes, I want to try to make the 蠔餅.
蠔仔 or 珍珠蠔, I'll try looking for them. Can I get those baby oysters in the wet market? or frozen one in the supermarket?

麩 (fu) is made by extracting the gluten of wheat flour. 生麩(namafu) is boiled the gluten. 焼麩(yakifu) is baked it. and 油麩(aburafu) is fried it. 車麩(kurumafu) is a kind of 焼麩.

May San,good evening!
You are welcome,I am just happy to help!
You should definitely try making 蠔餅,it's not all complicated,I love 潮州 style,served with fish sauce and coriander,made with duck eggs is most authentic too!
About 𧐢仔,they are always fresh,usually sold in seafood stalls in wet markets,but since it's mainly for 潮州 cuisine,not all the wet markets have it,I got mine in wanchai market,for somewhere nearer to you,I recommend Kowloon City market,九龍城街市,they will definitely have them,many 潮州 people live there.Do look around Kowloon City too,there are lots of grocery shops,restaurants(good Thai's too),we foodies love it there!
Thanks for the information on the 麩 too,I search for 油麩 and it does look like 油條！I will get some my next visit,and explore this further!
By the way,how great it is for you to go back Japan for a short trip,I am sure there are lots of stuff you want to bring back!

Rick san! Thank you again for a lot of information!
baby oyster mainly used in 潮州cuisine! （I have never ate the 潮州cuisine yet. ）And many潮州people are living in Kowloon city. That is very interesting. I thought that I'd like to visit kowloon city, so I'm going to go newt weekend! Rick san are living in the Wan Chai area? Wan Chai Market was also listed in my guidebook. I would like to visit someday(๑′ᴗ‵๑)

You are welcome May San.
Not surprised,潮州cuisine is lesser know in Japan.潮州 is in Canton province,but with it's food,I think it has it's own style,very delicious,unique and lots of varieties,It's one of my two favorite regional Chinese cuisines,if you have a chance,please try it!
If you go to Kowloon city,please take a look at a shop called 潮發 at 衙前塱道,lots of 潮州 goodies there!
I actually live in Happy Valley,but I work at Central,and Wanchai is in between,so I always stop by there and do my shopping,it's a great market for me!I would say go and visit if you are in the area,because it's really not all that special compared to the bigger ones at Kowloon side.You could also try Sham Shui Po 深水埗 too,not too far from where you live!