Kai yud sai – v2 Stuffed Omelette

The omelette for this recipe is usually fried thinly on a very low heat by glazing a small amount of oil on the wok and rolling the egg to make a large size as possible. Then stuff inside the fried egg with minced pork and vegetables stir fried in ketchup. Serve this stuffed Thai omelette with steamed rice and a choice of clear soup, Minced Pork Balls and Tofu Soup, this is perfect for kids!

Ingredients for filling:

  • Egg beaten 3 eggs
  • Minced pork 200 g
  • Carrot small diced ¼ cup
  • Onion small diced ¼ cup
  • Potato small diced ¼ cup
  • Baby corn small diced ¼ cup
  • Tomato small diced ¼ cup
  • Garlic 1 clove
  • Corn flour 2 tbsp
  • Water ¼ cup
  • Vegetable oil 1 tbsp

Seasoning:

  • Ketchup ¼ cup
  • Oyster sauce 2 tbsp
  • Sugar 1 tsp
  • Soy sauce 1 ½ tbsp

How to make:
Step 1 – Frying the egg

  • Heat oil in a wok over low heat.
  • Glaze oil thoroughly in the wok and slowly pour the egg in the mean time keep rolling the wok so the egg is laid thinly.
  • When the egg is ready, you will see the edge start to come off a wok surface.
  • Slowly pull the egg with folk.
  • Turnover and fry quickly or a few minutes.
  • Remove to a plate.

Step 2– Stir frying

  • Heat oil in a wok over medium heat.
  • Stir fry minced pork until thoroughly cooked.
  • Then diced vegetables until cook through.
  • Season with soy sauce, ketchup, oyster sauce and sugar.
  • Mix corn flour with water and pour in.
  • Stir well and remove from the heat.

Step 3– Stuffing

  • Lay stuffing in the middle of fried egg.
  • Fold each side to the middle.
  • Turnover and gently cut diagonally both left and right.
  • Serve with steamed jasmine rice
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