Kai jiew moo-sub. Thai minced pork omelet.
Description: This is a Thai street food classic, it is quite different from a normal western style omelet as it’s more of a deep fried omelet, if you have your oil at the right temperature you can achieve a crispy golden yellow exterior and a fluffy inside that shouldn’t be too oily. The seasoned flavour comes from the Thai fish sauce which imparts moreish salt and sweet notes to the omelet.
Time: Ten minutes
Utensils: Small mixing bowl, frying pan, spatula, fork, table spoon
Portion size: 3-4 people
Cost: 100thb/ $3.1
- 6 eggs
- 2 tablespoon of fish sauce
- 300 grams of ground minced pork
- 4 tablespoons of rice bran oil or vegetable oil
- 1teaspoon of lime juice
- 1teaspoon of water
- Crack open the eggs and whisk them together until even in colour.
- Add the fish sauce, lime and water, whisk.
- Break up the minced pork into small even lumps as you add it to the egg mixture, mix.
- Heat the frying pan with the oil on high.
- When the oil is hot enough pour in the egg mixture and turn the temperature down to low, the residual heat of the pan on the hob will cook the omelet more gently.
- When the colour is light golden brown on the underside of the omelet then flip it over and cook the other side until light golden brown and cooked through to the the middle, you may need to apply the heat again.
- If you would like to jazz it up, add some chopped onion and tomato into the raw egg mixture before cooking.
- Garnish with a few sprigs of sweet basil or coriander
^__^ Petz top tip: To know if the oil is hot enough for cooking, drop a tiny bit of the egg mixture in to the hot oil and if it fizzes with the heat then it’s ready!