You may remember me telling you about a Thai style omlette called khanom beuang yuan that I often like to eat. It is quite easy to cook. The mixture from two beaten eggs is spread evenly over a hot wok. Then an assortment of ingredients (chopped peanuts, tofu, chopped spring onions, Chinese turnips, beansprouts and grated coconut) is put in the middle. Then everything is folded up to make a kind of omlette envelope. Very delicious. Last weekend I was in Chachoengsao for a food festival when I spotted this interesting version of this same dish. The kind I had tasted before the egg was soft. However, this one was crispy. They did this by cooking very slowly in a wok. It made a nice change but I do prefer the traditional version.