Oyster Omelet

• 3 large eggs
• 1 tablespoon dark soy sauce
• Pinch of salt
• 3 tablespoons peanut oil
• 3 medium-size oysters, shucked and reserved in their liquor
• Kecap manis 
• Sriracha sauce 
• 2 scallions, chopped
• 2 sprigs cilantro, picked

Beat eggs in a medium bowl with soy sauce and pinch of salt.

Place a wok over high heat until very hot. Add the peanut oil. When the oil begins to smoke, add the egg mixture and fry for about 30 to 45 seconds, tilting and shaking the wok to allow the uncooked egg in the center to cook evenly.

Place oysters on top of omelette and flip (or turn it over with a spatula) and cook for a few more seconds.

Slide omelette onto a paper-towel-lined plate to absorb the grease. Flip again onto a serving plate.

Garnish with kecap manis, Sriracha, chopped scallion, and cilantro leaves. Serve immediately.