If you’re a true blue Singaporean, ‘homesickness’ would almost definitely involve some kind of nostalgic rambling about…you guessed it, food. Chats with my fellow Singaporeans 5 months into our stays sometimes go into emotional reminiscing about hawker food – bak chor mee, roti prata, hokkien mee being some of the common few we rave about.
The first time I was here in Japan I didn’t really miss Singaporean food that much, so I learnt to make a lot of Japanese food instead – oyakodon, chicken karaage, okonomiyaki, curry rice…basic Japanese home-cooked food. My concession to Singaporean food came in the form of instant Prima mixes and Knorr instant soups. This time round, however, probably because I don’t have the luxury of having someone send the mixes to me (and also because of the cold), I started to crave a lot of the spicy, flavourful hawker food we have at home. With a larger kitchen and more spending money than my previous stay, I started my experimentation with online recipes.
I satisfied one craving today with or chien (oyster omelette) for lunch. Oysters are sometimes sold at a reasonable price at this time, and I got a pack of about 11 oysters for 258 yen at the local supermarket. I think I could have made it crispier by letting the batter sit a little longer before adding the egg, but it was still good and really reminded me of home.
(recipe adapted from To Food With Love)