Tuesday, October 4, 2011

Stuffed Omelette – Thai-ish

This dish goes well with Thai spicy soup and curry – it will soothe your tongue from the heat. The original recipe (my grand aunt’s) calls for crushed peanuts in the filling but I have to use pine nuts instead as I have to improvise and adapt for someone with food allergy – you know who.

Please feel free to use peanuts if you do not have any issues with them.

For Filling
150 grams pork mince
1 Tbsp finely chopped red shallots (or red onion if shallots are too difficult to come by)
1-2 coriander roots (if your green grocer cuts the roots off just use the stems, 3 or 4 will do), mince
1-2 Tbsp toasted pine nuts or peanuts (salted ones are fine, just reduce salt when seasoning)
2 Tsp soy sauce
½ Tsp sugar
Salt & white pepper to taste
For omelette
3 eggs, beaten
A few dashes of fish sauce
White pepper
A few coriander leaves to garnish

Heat the oil in the wok, fry shallot, coriander root, white pepper until fragrant. Add pork, fry until cooked. Add soy sauce and sugar, stir well then add pine nuts or peanuts. Taste before adjusting the seasoning. Set aside.
Season the eggs with fish sauce and pepper (don’t be too heavy handed, the star of the show is the filling). Clean the wok or pan - 26 cm or bigger and non stick will work best. Grease it with canola oil, use kitchen paper towel to wipe away excess oil and set on medium high heat. When the wok/pan is hot, add half the egg mixture into the pan, tilt the pan quickly until the base is covered (like crepe). Place half of the filling in the centre. At this point the edge of the omelette will start to peel away from the pan. Using the spatula to fold in four sides - one by one like an envelope to secure the filling. Flip over and cook a little bit further. Remove from the pan and place on the plate, garnish with coriander leaves.

This portion is enough to make 2 omelettes. Serve with rice and spicy soup or curry.

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