Teochew Porridge Series (潮州粥): Preserved Turnip with Eggs (菜圃蛋)
It’s hard to believe but this time of year, it does get rather cold even here in sunny Southern California. When it’s chilly, I love foods that keep me warm—hot pots, soups, or clay pot dishes. I need the extra warmth to get me through the winter blues…I am a tropical island type of girl.
The recent guest post of Teochew Lo Ack inspired me—Teochew porridge and its scrumptious side dishes might well be the best remedy for me.
Porridge (粥/稀饭) is a popular Chinese mainstay. Known also as congee or “jook” (Cantonese pronunciation), porridge is consumed all over China, Southeast Asia, and wherever Chinese are.
My late parents were particularly partial to porridge and I remember vividly my childhood days when my father would take my mother and I to Teochew porridge restaurants in Georgetown, Penang.
There was one that we would always go back to—an unassuming late night porridge joint that served only porridge and well over 20 side dishes to choose from.
My father would slurp bowl after bowl of plain rice porridge with dishes such as fried eggs with preserved turnip (菜圃蛋), soy sauce eggs (滷蛋), Teochew stewed fish (our favorite!), braised bean curd, preserved vegetable with pork belly (梅菜), salted duck eggs (咸鸭蛋), and the sharp smelling fermented bean curd (腐乳)—humble and modest dishes that pair so flawlessly well with porridge.
With this post, I am starting a Teochew porridge series and mark the start with the popular and delicious fried eggs with preserved turnip (菜圃蛋), a wonderful recipe that requires only two ingredients.
If you love Teochew porridge, please leave a comment and let me know your favorite side dishes.
Please also check out my complete photo gallery, shot with my new Canon 5D Mark II.
How Many Calories per Serving?
This recipe is only 83 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Fried Eggs with Preserved Turnip
- 3 eggs
- 5-6 tablespoons preserved turnip
- 1 tablespoon oil
- Rinse the preserved turnip with water for a few times. Drain and squeeze the water dry with your hand.
- Crack the eggs into a small bowl and lightly beaten. Add the preserved turnip and continue to beat the eggs for a few more times.
- Heat up a wok and add oil. When the wok is heated, pour the egg mixture into the wok. Swirl the egg around the wok and wait for the bottom to set and turn brown. Flip it over and continue to cook. Use the spatula to break the egg into a few big pieces, dish out and serve immediately.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
It’s way too salty even though I rinsed the chai po, it’s just like eating salt. What did I do wrong?
Different chai po has different saltiness. Some you have to soak to get rid of the salt. If yours is too salty, next time try to use less.
Saw sweet chai po at store, you think it’s a good substitute? What else can be used with sweet chai po?
Yes you can try, even sweet, it’s still a bit salty.
OK, thanks for taking time to reply.
I have the preserved radish in my freezer. I have to make this dish, the only thing I used them for was pad Thai. I’d love to try out the salty, funky (I mean this in a positive sense) taste with eggs.
It’s excellent with eggs.