Best Orh Lua in Singapore or Malaysia?


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eyes

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Nov 15, 2003
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Orh Lua (Sitr fry oyster with eggs and tapioca flour). Anyone knows where in Singapore or Malaysia has the best?

I miss the old good orh lua in old airport road (no more operating) where the oyster is fresh and the eggs blends well with the tapioca flour. It doesn't taste too starchy or oily and the fragrance of the the dish sythesises very well. :heart:

Any advice please. :gbounce:
 

agws1970

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#2




Orh Lua (Sitr fry oyster with eggs and tapioca flour). Anyone knows where in Singapore or Malaysia has the best?

I miss the old good orh lua in old airport road (no more operating) where the oyster is fresh and the eggs blends well with the tapioca flour. It doesn't taste too starchy or oily and the fragrance of the the dish sythesises very well. :heart:

Any advice please. :gbounce:
Try this
http://ieatishootipost.sg/search/label/Oyster Omelette
GOD Bless
 

HeiPiGu

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Jan 6, 2009
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I not too young anymore leh, too much oil and I'll feel slippery the whole week. :bsmilie:

A stall at Newton serves pretty good Orh Lua, smooth yet crispy. But also very oily.
 

eyes

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A stall at Newton serves pretty good Orh Lua, smooth yet crispy. But also very oily.
Doctor instruction: no oily food. But he didn't tell me how oily is oil... :bsmilie:

I thought Newton hawker is the place where the ah beng hawkers chopper chop ang mos? :dunno:
 

HeiPiGu

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Doctor instruction: no oily food. But he didn't tell me how oily is oil... :bsmilie:

I thought Newton hawker is the place where the ah beng hawkers chopper chop ang mos? :dunno:

Now more civilised liao, cause last time kena complained until jialat. Quite a while back I think got one stall overcharged a tourist or something, then business got suspended as punishment.

But food there is not bad though.
 

Dec 10, 2008
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Pasir Ris
#9
Some of the food that he recommends really CMI. Stopped being a reliable source of eating spots for me after a few bad meals
 

Oct 30, 2007
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this orh lua as u call it...i dono lor...when my parents came last year, i intro them to this dish saying this one is unique...they told me...what unique? in malaysia it's called 'tie rong' (<-- hockchiew dialect), and its not eaten alone de...its a tze char dish. my parents are not too impressed by the taste of this orh lua. my impress tactic...failed.
 

plsoong

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this orh lua as u call it...i dono lor...when my parents came last year, i intro them to this dish saying this one is unique...they told me...what unique? in malaysia it's called 'tie rong' (<-- hockchiew dialect), and its not eaten alone de...its a tze char dish. my parents are not too impressed by the taste of this orh lua. my impress tactic...failed.

:bsmilie:

Yeah.....if u look at its context, alot of the much older generation people will say this way... and that is what i mentioned previously.

again as stated in the now defunct/closed thread, alot of the food possibly evolved and unless there is a real stamp of uniqueness in the food taste/ingredient or a real hard look at the history or origins of food, it'll just be herd mentality of what is original, be it M'sian or Singaporean. Just check Wiki and sometimes the truth hurts BOTHWAYS.

However i like Orh Lua alone........... and i dun like to contaminate it with rice and stuff liddat......to me its one of the best appetizers b4 the main meal... and even though tie rong gave rise to orh lua or vice versa...... you tried your best to bring across what is nice to your parents lar, thats all that matters.

I personally find orh lua more flour while tie rong seems to contain more egg and of course the oil that was used made alot of the difference too!
 

plsoong

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Now more civilised liao, cause last time kena complained until jialat. Quite a while back I think got one stall overcharged a tourist or something, then business got suspended as punishment.

But food there is not bad though.

Long long long long time ago b4 they renovated NC, the food there was pretty good....

seriously....


after the renovations.......it plummeted like sky diving....

mattlock> were u around then when the old NC was still around ah? i used to go over to the CC opposite it to play basketball :p
 

Mar 5, 2006
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#14
Those that tastes really good can contain lard.
As for crispy to the bite, it contains baking soda.

So, enjoy the food, but do burn it off or it contributes to clogged arteries.

Just a humble opinion here on food secrets.
 

Dream Merchant

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#15
Those that tastes really good can contain lard.
As for crispy to the bite, it contains baking soda.

So, enjoy the food, but do burn it off or it contributes to clogged arteries.

Just a humble opinion here on food secrets.
Put in tons of yeast to get a 'beer' or luak taste for cheap! LOLZ! :bsmilie:
 

Mar 5, 2006
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Put in tons of yeast to get a 'beer' or luak taste for cheap! LOLZ! :bsmilie:
A good cook will know how to create good taste. But a good cook cannot make a brand nor influence the psychology that surrounds it. Also, ethics play a very important role, too.

For eg, bread-tok. Do you think their bread is superior? It probably has alot of food science in the dough to create the desired bread texture and shelf life without turning hard or mouldy. When i eat such bread, I am eating chemicals. I taste them actually!

Good old natural foods can be a chore to make. That is why these are diminishing over time.
 

plsoong

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#17
A good cook will know how to create good taste. But a good cook cannot make a brand nor influence the psychology that surrounds it. Also, ethics play a very important role, too.

For eg, bread-tok. Do you think their bread is superior? It probably has alot of food science in the dough to create the desired bread texture and shelf life without turning hard or mouldy. When i eat such bread, I am eating chemicals. I taste them actually!

Good old natural foods can be a chore to make. That is why these are diminishing over time.
:thumbsup:

thats y i try to cook as much as possible from scratch.......

it doesn't help that there isn't much raw ingredients available here...but i make do with what i can get and what i remember from those years....

very simple things like "dried shrimps" also have a certain quality grading...... and let alone chillis...

so for any Singaporean/M'sian who will be outbound, the first thing we do will be to look for chilli sauce bottles.....but unfortunately, i take a crazy passion in re-creating every meal including the sauce.....from scratch......:sweat: not easy...but ultra satisfying....

hehehe, i brought some calamansi from the my grandma's lime pot, some Bentong ginger, some Thai bird eye chillis back here and planted them!!!! Now my window sill is home to 6 pots of chilli sapplings, 1 pot of 8 sprouts of the calamansi limes and well, the bentong ginger is growing leaves....but i hope they develope more roots too......:confused:
 

Dream Merchant

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Jan 11, 2007
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#18
A good cook will know how to create good taste. But a good cook cannot make a brand nor influence the psychology that surrounds it. Also, ethics play a very important role, too.

For eg, bread-tok. Do you think their bread is superior? It probably has alot of food science in the dough to create the desired bread texture and shelf life without turning hard or mouldy. When i eat such bread, I am eating chemicals. I taste them actually!

Good old natural foods can be a chore to make. That is why these are diminishing over time.
The market apparently like paying high prices for loads of air, chemicals, water and some flour. :bsmilie:
 

Dream Merchant

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Jan 11, 2007
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#19
:thumbsup:

thats y i try to cook as much as possible from scratch.......

it doesn't help that there isn't much raw ingredients available here...but i make do with what i can get and what i remember from those years....

very simple things like "dried shrimps" also have a certain quality grading...... and let alone chillis...

so for any Singaporean/M'sian who will be outbound, the first thing we do will be to look for chilli sauce bottles.....but unfortunately, i take a crazy passion in re-creating every meal including the sauce.....from scratch......:sweat: not easy...but ultra satisfying....

hehehe, i brought some calamansi from the my grandma's lime pot, some Bentong ginger, some Thai bird eye chillis back here and planted them!!!! Now my window sill is home to 6 pots of chilli sapplings, 1 pot of 8 sprouts of the calamansi limes and well, the bentong ginger is growing leaves....but i hope they develope more roots too......:confused:

Must get someone to ship you parcels of fresh and authentic spices and dried ingredients!

The last time I did that for a friend in the states, they actually had to toss the box into a vault because the post office staff could not tolerate the 'aroma'! :bsmilie:
 

plsoong

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Must get someone to ship you parcels of fresh and authentic spices and dried ingredients!

The last time I did that for a friend in the states, they actually had to toss the box into a vault because the post office staff could not tolerate the 'aroma'! :bsmilie:

hahahahhahaha!

Yah loh....


I miss the Penang makerel salted fish (da nam? is that how u spell it?) as well as the "mui heong" kind of salted fish too.

However, i managed to make Sui gow from scratch including the soup..... (which was missing the flat dried flounder & "fo tui" aka Chinese ham, but had chicken bones, pork bones, "diu peen" (a small kinda cuttlfish?) and substitute of ikan bilis boiled over 2 days

the sui gow had "mook yee"(black fungi), dried shitake mushroom in very thin strips and mainly smashed prawn meat and small coarse cut prawns and a little pork.

A visiting close friend tested and said that though it was not bad, the missing dried flounder and chinese ham would have made all the difference.:sweat:



haiz.....back to the "chopping" block i guess......
 

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