Chaipo Neng is such a Teochew classic. I loved loved loved this growing up, and I always say that this was what made me big and tall (and yes, I was big and tall then.) We used to eat this all the time for lunch at home, as part of Teochew muay (porridge.) I still have this a lot these days.
- 60 grams chaipo (preserved turnip)
- 2 eggs
- 2 tablespoons cooking oil
- pinch of sugar to taste
Soak chaipo in water for about 10 to 15 minutes, then drain and pat dry.
Taste the chaipo. If it is not salty, add a tiny bit of salt in the egg to compensate.
Crack two eggs in a bowl, add the chaipo and a pinch of sugar to the eggs, and beat until the eggs until evenly beaten.
In a heated pan, add oil, and pour the egg and chaipo into the pan.
When one side of the omelette is golden brown, turn the omelette over to cook on the other side. (If it is too difficult to turn, cut it in half with the spatula, and flip each half separately.)
When the other side is also golden brown, remove from heat and serve.