225g miniature oysters
75g Chinese chives
2 eggs
2 tbsp tapioca starch

1. Ibabad ang talaba, alisin ang may di-kaaya-ayang bahagi, patiktikan. Haluan ng konting asin at arina at hugasang mabuti; tadtarin ang chives; batihin ang itlog.
2. Punasan ang oyster at ihalo sa tinadtad na chives. Idagdag ang asin at arina para makagawa ng batter.
3. Ipainit ang palayok, lagyan ng mantika at ilagay ang pinaghalong talaba sa palayok, iprito sa mahinang apoy, ilagay ang itlog sa ibabaw, baliktarin at lutuin ang kabilang panig.
4. Lutuin hanggang sa lumutong at magkulay brown. Dagdagan ng konting mantika para hindi masunog ang niluluto. Bago alisin ang keyk, ilakas ang apoy, para lumabas ang mantika na sinipsip ng keyk. Wisikan ng paminta at ihain na may fish sauce.

1. Soak to separate the miniature oysters; pick out and discard the broken shell, drain well, mix it with a little salt and corn flour and rinse thoroughly; chop the chives; beat the eggs.
2. Dry the oysters, mix well with the chopped chives and salt, then add the tapioca starch to make a batter.
3. Heat the wok until hot and add some oil, pour the oyster mixture into the wok and fry over low heat, then put the egg on top, flip the cake over and fry the other side.
4. The dish is done when both sides get a crispy golden brown and the oysters are completely cooked. Put in a little more oil so the oyster cake will not get burnt easily. Before removing the cake, turn the heat up, the strong heat helps to 'drive out' some of the oil that has been absorbed by the cake. Sprinkle with pepper and serve with fish sauce.