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Preserved Turnip Omelette (Chai Po Neng)

preserved turnip

Pat washed preserved turnip on paper towels and allow to air dry for about 30 minutes (Step 1).

Preserved Turnip Omelette Recipe

After rinsing and drying the (preserved turnip) chai po, taste test a piece to check if it is salty enough for your taste bud; if not, season the egg with a tiny bit of salt or light soy sauce.

Serves: 2

Prep Time: 10 mins

Cook Time: 8 mins


  • 50 grams preserved turnip/ salted radish (chai po)
  • 1 tbsp cooking oil
  • 2 eggs beaten
  • 5 garlic cloves minced
  • 1 tbsp chopped spring onions


  1. Prep the preserved turnip by washing & rinsing it in two rounds of water (the second round of water should be relatively clear). Drain the preserved turnip, gather on palm and squeeze to get rid of excess water. Pat dry on paper towels and allow to air dry for about 30 minutes.
  2. Heat oil in wok, stir fry garlic for about 30 seconds. Add preserved turnip and stir fry for 2 minutes. Use your spatula to arrange them into one flat layer in wok.
  3. Pour beaten egg over the chai po. Gently tilt the wok to ensure all the chai po are well coated in the egg. Cook a few minutes on one side until dry and lightly browned, then flip to the other side and do the same. Garnish with chopped spring onions.

Noob Cook Tips

  1. Don’t worry if the omelette breaks apart when you are flipping, in fact, you can use this chance to break it up to several, smaller serving sizes.
  2. There are two types of preserved turnip – sweet and salty. You can use either type, or a combination of both. My family used the salty type for this recipe.

Leave a Comment

25 Responses to “Preserved Turnip Omelette (Chai Po Neng)”

  1. daphne — April 17, 2012 @ 7:45 am

    A classic! I can eat this anyway!


  2. TasteHongKong — April 17, 2012 @ 11:47 am

    Choy po omelette with porridge is already a satisfying meal. I like washing it in all cases anyway : ).


  3. Chris — April 17, 2012 @ 1:20 pm

    I love your simple homely dishes. This is one dish which my mom used to cook but I dont know how much chai po to add. Now that you have shared, I shall have this soon. :) thanks for sharing.


  4. Juliana — April 18, 2012 @ 5:20 am

    Yes, I love this omelette…we used to eat this a lot when little…so simple and so tasty. Lots of great childhood memories :)
    Hope you are having a wonderful week ahead!


  5. Stephanie — April 18, 2012 @ 5:47 am

    I wonder if I’ll be able to find preserved turnips because this kind of dinner (simple and tasty and involving eggs) is my very favorite kind.


  6. masterofboots — April 18, 2012 @ 9:41 am

    This is perfect company for porridge.


  7. Almyra Pangestu — April 19, 2012 @ 9:08 am

    I was thinking…what IS chai po, could I get it in Jakarta..hmm
    It turns out I’ve been eating it for my whole life :D
    Only that we call it Tong Chai.
    No one in Indonesia make it into an omelette though, we just scatter it on porridge n scatter it on our soup, I believe we scatter it it everywhere lol!


    • wiffy replied: — April 26th, 2012 @ 11:29 am

      In Chinese cooking, we have something similar to chai po called tung chai (preserved winter vegetables) which is commonly used in fish soups and steamed fish, but not quite the same as chai po :)


  8. karen heng — April 25, 2012 @ 8:42 pm

    Hi thanks for sharing all your recipes but for the chai po dish if I am not wrong it is preserve radish instead of turnip.Are they the same?Thank you once again.


    • wiffy replied: — April 26th, 2012 @ 11:02 am

      Hi Karen, you are right – did a search and seems that the terms “preserved turnip” and “preserved/salted radish” seemed to be used interchangeably. I think they are the same thing. Thanks for pointing it out to me, updating the recipe with the names.


  9. Platanos, Mangoes and Me! — May 3, 2012 @ 5:07 am

    Never heard of this but I like it…I love learning about new dishes to me and you are such a great teacher.


  10. CL — March 17, 2014 @ 5:50 am

    Are you a Teochew? All the food from your mother’s recipes are traditional Teochew dishes.


    • wiffy replied: — March 17th, 2014 @ 10:03 am

      no I am Hokkein. My mum is Hock Chiew. I have been told her cooking is very Hokkein :)