How to cook… Stuffed Omelet

One of my favourite dishes in Thailand that isn’t spicy is “stuffed omelet” or “kai yat sai” in Thai. It is a little tricky making the egg envelope. It works best with a big wok and a gas flame. In the ingredients pictured below, you can see carrots, onion, minced pork, tomato, coconut milk, 4 eggs and peas in the middle. Make sure that everything is chopped up small. You can also use garlic if you like.

Heat some oil up in the wok and then add the minced pork. Stir fry for a few minutes and then add the carrots, onions, peas and tomatoes. Season with light soy sauce, oyster sauce and a pinch of pepper and salt. If it tastes too salty then add some sugar. When cooked put to one side. Heat some oil in a wok again making sure that the sides heat up as well. Beat the eggs together with some coconut milk. Once the wok is hot enough, pour a small amount of egg into the wok and tip it back and forth in order produce a thin layer all around the wok. Once it is nearly done, add several spoonfuls of your minced pork mixture. Now comes the hard part of wrapping this up and making a kind of parcel. Come back to next Friday for more Thai food blogs.

Comments are closed.