EPISODE 11: Best Recipes 2016 Begins / All About Breakfast

Something different this week: I begin my annual search for the Best Recipes of 2016.In this episode, we look at one of them: Ningbo Omelet with Dried Shrimp and Chives, from Land of Fish and Rice by Fuchsia Dunlop.  Fuchsia and her publisher, W. W. Norton, were kind enough to grant me permission to reprint the recipe here.

omlette_297Ningbo omelet with dried shrimp and Chinese chives

3 oz (75g) Chinese or garlic chives
3 tbsp cooking oil
3/4 oz (25g) papery dried shrimp
4 large eggs
1/2 tbsp Shaoxing wine
Salt and ground white pepper

Trim off and discard the white ends off the chives, and cut the green leaves into 2 in (5mm) sections. Heat 1 tablespoon cooking oil in your wok or pan, then stir-fry the shrimp until they smell delicious and are faintly golden. Remove and set aside.

Beat the eggs, add the Shaoxing wine, shrimp and chives, and season with salt and pepper. Pour the remaining cooking oil into a hot, seasoned wok or frying pan. When it is hot, pour in the egg mixture. Use a wok scoop to push in from the sides of the omelet several times, allowing the runny egg mixture to fill the space you have created. When there is no longer enough runny egg to do this, leave the omelet to fry over a medium flame until the base is golden and the eggs are nearly set.

Cover the omelet with a plate and carefully invert the pan so the omelet turns out on to the plate, then slide it back into the pan and cook the other side until golden. Slide the omelet onto a chopping board. Cut it into 1 1/2 in (4cm) strips, then cut the strips diagonally into chopstickable slices. Pile up on a serving dish.

Also: assorted breakfast recipes from Rise and Shine, by Katie Sullivan-Morford, with guest Jandro Levins.

Alejandro Levins is an entrepreneur, investor and consultant interested in improving our food system through innovation. His love of eating and feeding others led to his love of cooking, which he does nearly every day.

You can also check out the wicked cool cheese cutter Jandro mentions in the interview while you’re listening.



Episode 11 Music

  • Underscore Orchestra, Devil with the Devil
  • Underscore Orchestra, Blue Draggish

Episode 11 Sound Effects

  • klankbeeld and others hosted at freesound.org, soundbible.com, and looperman.com, as well as my own recordings.

The Level Teaspoon’s theme music: Não me touques, performed by The Bees Knees International Café Orchestra

Hear it all on iTunesStitcherGoogle Play or find it by searching for “The Level Teaspoon” any other podcast service you may use!