Wednesday, September 24, 2014
Kale and Pork Mince Omelette
You will need:
3 Tablespoon pork mince
A handful of curly kale, finely chopped
1 teaspoon of fish sauce
Salt and pepper
Oil for frying
Fry mince with a bit of oil, salt and pepper until all brown and set aside. In the same pan, fry kale until soft-ish, set aside with the fired mince.
Beat eggs in a bowl, add fish sauce (or soy sauce), salt and pepper, then add pork mince and kale. In a deep frying pan, add 3- 4 tablespoons of oil and heat up on high. When the oil is hot, pour in the egg mixture. Use a spatula to make holes in the omelette near the centre and tilt the pan to let the uncooked bit run through the holes and get cooked. Flip the omelette and brown the other side.
This is Thai way of doing omelette, a bit crispy and fluffy, well golden with no running bit. Also lovely as the accompaniment to the hot dish like curry. Serve warm with rice.