A traditional Chinese food. The recipe uses various spices, soy sauce, and black tea leaves. The eggs are boiled until they reach a hardened, cooked state, then the boiled eggs are removed from the water, and the entire shell of each egg is gently cracked all around. Smaller cracks produce more marbling, visible when the egg is peeled for eating. It's like snowflakes because no two are ever the same.
It is best to make it the night before, so you can let the eggs soak in the tea overnight in the refrigerator.
Popiah is a popular street food in Malaysia and Singapore.
A popiah is a soft and thin paper-like crepe made from wheat flour. Its filling is mainly stir-fried turnip, bean sprouts, French beans and lettuce leaves, depending on the individual vendor, along with grated carrots, slices of Chinese sausage, sliced tofu, peanut powder, fried shallots and shredded omelette.
An oyster omelette dish available at many hawker stalls and coffee shops in Penang, Malaysia. Garnished with coriander or parsley, the omelette is served with a dip made of chili sauce and garlic paste.
The oyster omelette is a dish that is widely known in Taiwan, it's also popular in Hong Kong, Malaysia and Singapore. The dish consists of an omelette with a filling primarily composed of small oysters. Potato starch is mixed into the egg batter, giving the resulting egg wrap a thicker consistency. Pork lard is often used to fry the omelette.
Shrimp can sometimes be substituted in place of oysters; in this case, it is called shrimp omelettes ;)