As you already know by now, there are many different Thai street food dishes to make. Some of them are quite complicated, and others, like this Thai omelet recipe (ไข่เจียวหมูสับ kai jeow moo sab), are easy to make. In fact, I think this is one of the easiest Thai recipes to make of all of them. All you really need are a couple of eggs, a few spoons of minced pork (or even chicken will works too), a splash of soy sauce, and oil for frying.
Now an omelet is quite a world universal food, you can find it just about anywhere you are in the world, but a Thai omelet is distinctively different because it’s not just a normal omelet, but it’s a deep-fried omelette – that’s right, in order to make it authentic, you’ve got to use a lot of oil. And the absolute key to this recipe is making sure your oil is exactly the right temperature so that your egg can cook perfectly.
For this recipe I’m going to use a sauce pan which is about 6 inches in diameter, but alternatively you could also use a frying pan or a wok. The reason I’m using a sauce pan, and why many street food vendors also make an omelet in a saucepan, is because it has walls and you can create a beautiful looking circular shaped omelet.
The first thing I like to do is put my sauce pan on the stove on medium-high heat and add about half a cup of oil in pan. It will take a couple of minutes to heat up, so that’s why I heat it first and then prepare my eggs. To prepare your eggs, first crack two eggs into a small mixing bowl, and then add around 2 tablespoons of minced pork or minced chicken. Then add about 3/4 of a teaspoon of light soy sauce, and then start beating up your egg and pork mixture using a fork. You want to really beat up the egg hard using deep circular motions. This is a really important step because you want that egg to have lots of air in it, so that when you cook it, it’s nice and fluffy and puffs up.
When your oil is nice and hot and you can hear a little bit of sizzle, it’s time to pour your egg mixture directly into the center of the oil in your sauce pan. As soon as you pour your egg in, it should immediately puff up like a pillow and cover your full saucepan. You want to cook your Thai omelet (ไข่เจียวหมูสับ kai jeow moo sab) for about 30 seconds on the first side and then flip it over. On the other side again you want to cook it for about 30 seconds or so, but just make sure you monitor it so that it doesn’t burn. You can also use your spatula to sort of press on the egg to confirm that it’s cooked all the way through – you want it to be for spongy, not runny.
When your Thai omelet is ready, make sure you drain off all that excess oil, and your Thai street food omelet (ไข่เจียวหมูสับ kai jeow moo sab) is ready to be eaten. Make sure you have some hot fresh rice to serve it with, and in Thailand when you order this dish you’ll also be served tomato sauce on the side. This Thai street food recipe is easy to make an outrageously tasty!
Here are the ingredients you’re going to need for this Thai street food omelet recipe:
2 tablespoons minced pork (or minced chicken)
3/4 teaspoon soy sauce
About ½ cup of oil for frying
Tomato sauce (optional)
Fresh steamed rice
Full Thai omelet recipe here: http://wp.me/p4a4F7-2ke
More authentic Thai recipes: http://www.eatingthaifood.com/thai-recipes/
Music in this video courtesy of Audio Network.
Free Thai street food guide: http://www.eatingthaifood.com/free-bangkok-dollar-menu-guide/
Eating Thai Food Guide: http://www.eatingthaifood.com/eating-thai-food-guide/
Bangkok 101 Guide: http://migrationology.com/ebook-101-things-to-do-in-bangkok/
Thank you so much for watching this food and travel video by Mark Wiens. Don’t forget to subscribe so you don’t miss my next tasty adventure. You can subscribe right here: http://www.youtube.com/subscription_center?add_user=migrationology