Wednesday, January 13, 2010
Khai Yat Sai ไข่ยัดไส้ Thai Stuffed Omelet
This is an all time favourite of mine since it has both eggs and mince in it. It is a quick and easy dish that will sure to impress your guests; first when the filling is revealed, followed by how tasty the filling is. Substitute pork with chicken or beef and adjust the seasonings of the filling - there isn't a right or wrong way of doing it, so be creative and add your own mark on it. The tummies were very happy with their first home cooked meal after a long holiday away.
serves 4 as part of a Thai meal
4 eggs, beaten with dash of salt and white pepper
500g of minced pork or mince of your choice
1 onion, chopped
2 tomatoes, chopped
2 spring onions, chopped
2 stalks of coriander leaves, chopped
2 cloves of garlic, chopped
4 bird chillies chopped
2 tbs of oyster sauce
2 tbs of tomato sauce
dash of fish sauce
dash of soy
salt and white pepper to taste
spring onions for garnish
In a hot wok, fry the beaten eggs. Move and tilt the wok around so you'll get a thin and rather large omelet. Remove from the wok and put it into a large bowl.
Fry chopped garlic and chilies follow by the chopped onions, when everything is soften and a little brown add in the mince pork. When pork is no longer pink, chuck in the chopped tomatoes.
Add seasonings and continue to cook for a minute or so. Finally add the chopped herbs and thicken with a little corn flour solution.
Pour the meat mixture into the omelet mould. Place a plate over the bowl and invert it.
Garnish the stuffed omelet with spring onions.
Serve it with plenty of steamed rice, a simple vegetable stir fry and chilies in fish sauce.