Saturday, November 23, 2013

Thai Minced Pork Omelette

It's been a while since I cooked properly for real. Haha, yes I definitely don't mean those cheat one-dish meals ;) Now this is what my mum means when she says I can't bake all day and expect Mr G to eat bakes for main meals. Oh well, Mum, I do try ;)

This recipe is by Gordon Ramsay's Great Escape Southeast Asia.

In Thailand, this snack is called Kai jiaw moo. 

Eggs are commonly used in Thai cuisine and the Asian influence in this omelette makes it a tasty and filling snack.

It may seem unusual that you add the pork raw, but frying the omelette in the work over high heat will cook the mince in minutes but you need to get the oil really hot first. You can always substitute the pork with chicken or even beef.

This omelette is delicious served with a crisp, green, herby salad but for extra heat, offer the Thai chilli sauce together.

This recipe serves 2.



4 large eggs
100g minced pork
1 tsp light soya sauce
1/2 tsp fish sauce
2 tbsp oyster sauce
1/2 tsp ground white pepper
1 spring onion, finely chopped
4 tbsp groundnut or vegetable oil

Thai chilli sauce:

2 tbsp vegetable oil
4 shallots, peeled and thinly sliced
2 garlic cloves, peeled and thinly sliced
2 red bird's eye chillies, deseeded and thinly sliced
handful of coriander, chopped, plus extra to serve
juice of 1 lime
1 tsp fish sauce
1 tsp honey, to taste

  1. First make the chilli sauce. Place the vegetable oil in a saute pan set over a medium heat. Add the shallots, garlic and chillies and saute for 1-2 minutes until softened. Allow the mixture to cool, then place in a food processor with the remaining ingredients and pulse until smooth. Set aside.
  2. For the omelette, whisk the eggs together in a large mixing bowl then add the minced pork, soy sauce, fish sauce, oyster sauce, white pepper and spring onion. Mix well.
  3. Place a wok or frying pan over a medium heat and add the oil. 
  4. When the oil is hot enough, add 1/2 tsp of the mixture to the pan and if it sizzles immediately, it is ready for the omelette.
  5. Pour the rest of the mixture.
  6. Fry for 2-3 minutes until it is golden brown on the bottom.
  7. Turn over the omelette and fry for another 2-3 minutes, until the pork is cooked through.
  8. Remove the omelette from the pan immediately and place on a serving plate. Garnish with the coriander leaves and serve with the Thai chilli sauce.

Mr G thought it was ok but perhaps a tad salty. I think it could be due to the fish sauce I bought from Bangkok. Nevertheless, it is definitely a nice snack.

I'm submitting this post to Asian Food Fest (November 2013) organized by Wendy of Table of 2 .......or more and hosted by Lena of Frozen wings.

I'm also submitting this post to Cook-Your-Books #6 organized by Joyce of kitchen flavours.

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