THAI OMELETTE (KAI JEOW) RECIPE
This simple Thai-style omelette is one of the easiest and most satisfying Thai dishes you can ever make! It requires only a few basic ingredients and can be whipped up in 5 minutes! Perfect with rice for any meal of the day!
Provided by Nart
Categories Main Dishes
Number Of Ingredients 6
Steps:
- Take the green onion and remove the root. Finely chop the rest and set aside.
- Heat the vegetable oil in a frying pan over medium-high heat.
- Crack an egg into a bowl. Add the chopped green onions, fish sauce and beat together with a fork.
- Check if the oil is lightly smoking hot. You should be able to see a bit of smoke coming up from it. Or you could test by dipping a chopstick into the egg mixture and then into the oil. If it sizzles, that means it's ready. You can then pour the egg mixture into the center of the pan and fry for about 1 minute or until golden. If unsure, use a spatula to lift one edge up to
- Once one side golden and the egg mixture holds together, flip the egg with a spatula and fry the other side for another minute or until golden.
- Turn off the heat and serve the Thai omelette on a bed of warm steamed rice with Sriracha sauce or ketchup and enjoy!
EASY THAI OMELET WITH SRIRACHA SAUCE
Also called kai jiow. From Quick&Easy Thai by Nancie McDermott. For hot sauce, use Sriracha or tabasco sauce.
Provided by hannahactually
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine eggs, fish sauce, and water in medium bowl and use fork or whisk to blend them well. Heat oil in medium skillet or wok over medium-high heat until a bit of the egg mixture sizzles and blooms at once.
- Pour in eggs and as soon as they begin to set, pull the puffy edges gently toward the center, letting the uncooked eggs in the center flow out to the edges and cook. When the edges are golden and the surface almost set, gently flip the omelet and cook other side for 1 minute. Do not fret if it breaks.
- Scoop the omelet out onto a serving plate, and serve at once with small saucers of Sriracha sauce.
Nutrition Facts : Calories 135.2, Fat 11.8, SaturatedFat 2.4, Cholesterol 211.5, Sodium 417.5, Carbohydrate 0.6, Sugar 0.6, Protein 6.5
EASY HOMEMADE SRIRACHA SAUCE
Rooster Sauce! It's not your typical vinegar based cayenne sauce because it's thicker, sweeter and way more versatile. It's great on everything and it brings the perfect blend of thai chile heat, garlic, and a subtle sweetness that makes every drop of sweat worth it. Try it in soups, eggs, pizza, noodles, tacos, steak, chicken.... you get it. There are entire cookbooks dedicated to incorporating Sriracha sauce in to every recipe! The ingredients are simple enough and the process only takes a few minutes. The only special tools you need are a food processor and some clean hot sauce bottles or jars. I use a mini chopper that works well and I've used a blender which gets the job done too.
Provided by Peppermeister1
Categories Sauces
Time 15m
Yield 1 1/2 cups, 30 serving(s)
Number Of Ingredients 6
Steps:
- Rough chop the chiles (seeds in) and garlic and add all ingredients to food processor and chop away until you get a smooth sauce.
- You can add filtered water to the mixture to get your desired consistency. Pour mixture right into jars and leave in fridge. It will get better every day until it's gone.
- If you have a strainer and don't like texture to your sauce, feel free to get fancy and use it. The sauce will keep in your fridge for a month (but you'll finish it before then).
Nutrition Facts : Calories 4.5, Sodium 155.4, Carbohydrate 1.1, Sugar 0.9
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