2/23/08

thai style omelet...

with sour soup...



In Thai cooking, acacia pennata or Cha-Om is used in soups, curries and omelets. The young leaves have a very strong smell, which many people might not like it. I usually use the leaves in my omelet and eat with spicy dipping sauce.

Today, I combine the soup and the omelet into one bowl. The recipe is below.

Ingredients:

for the soup
1 pack (1.76 oz.) sour vegetable curry paste, suggest Lobo brand
2 cups water
1 tbs. fish sauce
1 tbs. sugar
1 tbs. dried shrimp, grinded

for the omelet
3 eggs
1 cup cha-om leaves
1 tbs. fish sauce
1/4 ts. white pepper
2 tbs. canola oil

Procedures:

1. Making the soup by add all ingredients together in a pot and bring to a boil, then simmer for 10 minutes.
2. Mix eggs, cha-om leaves, fish sauce and white pepper together in a bowl.
3. Heat the pan and add oil, add the egg mixture.
4. Cook until the bottom is browned, then flip it over to cook the others side.
5. Cut the omelet into pieces and transfer to a bowl. Pour the soup over the omelet.

3 comments:

Vanillaorchid said...

Sawasdee ka P'Tip .... so happy to find your blog in blogger ka.

So yummyyyyyy.... this dish makes me miss home ka.

Om ka.

Thip said...

Wow! Om, I couldn't believe how fast you are. ^^

Vanillaorchid said...

P'Thip,

^____^

I will keep looking up your blog here na ka.

Om ka.

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