Oyster Omelette Cream

Oyster omelette

The oyster omelette or oyster cake, also known as o-a-tsian, o-chien or orh luak, is a dish of Southern Min origin that is renowned for its savory flavor in its native Minnan region and Chaoshan, along with Taiwan and many parts of Southeast Asia, such as Indonesia, Philippines, Thailand, Malaysia or Singapore, due to the influence of the Hokkien and Teochew diaspora.

Oyster

Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many oysters are in the superfamily Ostreoidea.

Omelette

An omelette is a dish made from eggs, fried with butter or oil in a frying pan. It is a common practice for an omelette to include fillings such as chives, vegetables, mushrooms, meat, cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.

Cream

Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. The butterfat, which is less dense, rises to the top and is skimmed off, resulting in gravity cream. The industrial production of cream instead uses centrifugal separators to make separator cream. Cream is often sold in grades defined by their butterfat content. It contains high levels of saturated fat, in ascending proportion from light cream to heavy cream.

oyster

Noun

1. Any of certain marine bivalve mollusks, especially those of the family Ostreidae (the true oysters), usually found adhering to rocks or other fixed objects in shallow water along the seacoasts, or in brackish water in the mouth of rivers.
2. The delicate oyster-shaped morsel of dark meat contained in a small cavity of the bone on each side of the lower part of the back of a fowl.

Adjective

1. Of a pale beige colour tinted with grey or pink, like that of an oyster.

omelette

Noun

1. A dish made with beaten eggs cooked in a frying pan without stirring, flipped over to cook on both sides, and sometimes filled or topped with other foodstuffs, for example cheese or chives.
2. A form of shellcode that searches the address space for multiple small blocks of data ("eggs") and recombines them into a larger block to be executed.

Verb

1. To make into an omelette.

cream

Noun

1. The butterfat or milkfat part of milk which rises to the top; this part when separated from the remainder.
2. The liquid separated from milk, possibly with certain other milk products added, and with at least eighteen percent of it milkfat.

Adjective

1. Cream-coloured; having a yellowish white colour.