From Singapore Hotels & Singapore Lifestyle
Oyster Omelette, a favourite of local Singaporeans, is known as "Or Luak" in Teochew (literally translated to "Oyster Fry"), "Or Jian" (in Hokkien) or 'Hao Jian' (蚝煎 in Chinese). The dish actually comprises lightly seared oysters and chopped chives, mixed with a compound of tapioca flour and water, and fried with garlic and beaten eggs on a griddle. It is garnished with coriander leaves and eaten with a chilli sauce.
To cook Oyster Omelette, the hawker would first beat several eggs together. The eggs are then fried in a flat pan and some starch water is added in as well. When the eggs are half done, small oysters are added in to complete the dish. Once the the egg and oysters are cooked and well moulded together, it is ready to be served. When eating, it is best to make sure you have one oyster for each mouthful you put into your mouth. It should go well with the omelette in taste.
A good Oyster Omelette dish is one where the oysters used are usually not as large as the rock oysters that are served raw. Nonetheless, they should still be fairly large and succulent and not small and dried out. The flour omelette should not be oily, nor should it have a floury taste or texture. For many, the chilli sauce is crucial. It should be spicy (but not overpowering) and slightly sourish to complement the taste of the oysters.