Sunday, January 31, 2010

Thai Egg Omelet

For the last several days, my computer would not start. Luckily, my awesome dad was able to fix it!  Thanks for your patience.

Here's another recipe you may enjoy ... It's a great dinner option.  It can be tricky to fold the omelet and a little more work, but it's totally worth making.  It's full of flavor and healthy too.

The recipe for Thai Egg Omelets is from the Thai Cuisine, Lemon Grass Cook book, written by Panurat Polanditmontri Judy Lew.

Ingredients: 4 servings

1/4 lb ground pork (or ground chicken)
1/4 lb shrimp, shelled and deveined
1 close garlic, minced

2T fish sauce
1T seasoning sauce  (if you don't have seasoning sauce, don't worry about it)
2T sugar

1  small tomato, diced
1  small onion, diced
1/8c  green beans, chopped or green peas
1/8c  carrots, chopped
1/4c each red and green bell peppers, chopped
6 eggs, beaten
1/8t white pepper
3T Oil

Cilantro and green onions for garnish

Cooking Method:

1. Mince pork (or chicken) and shrimp together. 

2. Chop all vegetables.

3.  Heat a pan and add 1T of the oil and garlic.  Stir fry  meat mixture until done.

4. Add fish sauce, seasoning sauce and sguar. C ontinue to cook until the sauce is reduced.  Add all vegetables and stir to combine.  Mix white pepper into vegetables.

5.  Heat pan on medium heat and coat with a thin layer of oil.  Add 1/4 of egg mixture and roll to coat surface of pan.  Add 1/4 of filling mixture and allow omelet to cook.

6.  Fold two sides together. Then, fold two other sides together.

7.  Place a plate on top of omelet and turn pan upside down to invert omelet, showing the bottom as the top.  Continue to make other omelets.

I love Thai food and this is one of my favorite recipes.  It does require a little more work, but it's a great meal for those days when you crave a great, home cooked meal. 

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