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Taiwanese style Oyster omelette. The oyster omelette, also known as o-a-tsian (Chinese: 蚵仔煎; Pe̍h-ōe-jī: ô-á-chian), o-chien (Chinese: 蚵煎; Pe̍h-ōe-jī: ô-chian) or orh luak (simplified Chinese: 蚝烙; traditional Chinese: 蠔烙; Peng'im: o 5 luah 4), is a dish of Min Nan (Hokkien and Teochew) origin that is renowned for its savory flavor in its native Minnan region and ...
Oysters can be eaten on the half shell, raw, smoked, boiled, baked, fried, ... Ostrea angasi (Australian southern mud or native flat oyster) Oyster omelette;
Later variations on the dish include the addition of onions, bell peppers, or various spices, and deep frying the oysters before adding them to the omelette. According to the El Dorado County Museum, "No dish epitomizes California and its Gold Rush more than Hangtown Fry. It was created at a location central to the Gold Rush at the same time ...
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1 3-ounce can smoked oysters, drained and chopped; 6 oz skinless grouper or cod fillet, cut into 1-inch pieces; salt and freshly ground black pepper; 1 medium baking potato, peeled and cut into 1/2-inch pieces; 1 14-ounce can peeled Italian tomatoes, finely chopped and juices reserved; 1 small green bell pepper, finely diced; 3 cup water
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Resupinatus applicatus, commonly known as the smoked oysterling or the black jelly oyster, is a species of fungus in the family Tricholomataceae, and the type species of the genus Resupinatus. First described in 1786 as Agaricus applicatus by August Johann Georg Karl Batsch, [1] it was transferred to Resupinatus by Samuel Frederick Gray in 1821 ...
1 1/2 cups 6 ounces shredded smoked Gouda cheese. For the mushrooms: 1 tablespoon olive oil. 2 cups sliced mushrooms. 1 red pepper, sliced. 1/3 cup chopped shallots. 1/4 cup dry white wine.