As it cooks, lift up the edges and allow the uncooked egg to run underneath. When nearly set, turn the omelette over to cook briefly. Stinky Leaf Omelet Last week I found fresh acacia leaf, or cha-om, for the first time in Seattle at the Makong Raineir Market.

It's made of very few simple ingredients and, though some attention is needed when it comes to technique, the overall process is very quick and easy. Lots of smoking hot oil is necessary in ensuring success. Thai Omelette ไข่เจียว (kai jiew) from Hot Thai Kitchen!

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, carrot leaves thai omelette (cha-om tord). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Carrot leaves Thai omelette (Cha-om Tord) is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It's simple, it is fast, it tastes yummy. They're nice and they look wonderful. Carrot leaves Thai omelette (Cha-om Tord) is something that I have loved my whole life.

As it cooks, lift up the edges and allow the uncooked egg to run underneath. When nearly set, turn the omelette over to cook briefly. Stinky Leaf Omelet Last week I found fresh acacia leaf, or cha-om, for the first time in Seattle at the Makong Raineir Market.

To begin with this recipe, we must first prepare a few components. You can have carrot leaves thai omelette (cha-om tord) using 5 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Carrot leaves Thai omelette (Cha-om Tord):

1. {Take 1 of big bunch of carrot leaves.
2. {Prepare 2 of eggs.
3. {Get 1 tbsp of soysauce or fishsauce.
4. {Prepare of Pinched of black pepper.
5. {Get 4 tbsp of vegetable cooking oil.

When the egg is set enough to flip, flip the omelette and cook the other side for a few more seconds just to set. Serve with jasmine rice and Thai Sriracha hot sauce. Cha-om, a tropical member of the acacia family (Acacia pennata) native to mainland Southeast Asia, is a well-loved herby vegetable among Thais, Cambodians and Laotians. The parts that are eaten are the ferny young leaf shoots and tender tips before the stems turn tough and thorny.

Instructions to make Carrot leaves Thai omelette (Cha-om Tord):

1. Chop and clean you carrot leaves really well..
2. Finely chopped them and recycle the hard part..
3. Transfer carrot leaves in a mixing bowl, add 2 eggs in, use a fork to beaten them up and mix well. Seasoning with soysauce and pepper..
4. On a medium heat pan, add some vegetable cooking oil and gently pour your egg mixture in. Wait until one side cooked and turn over..
5. Once both side cooked, transfer it on a kitchen towel lay plate, cut it into bite size. I served mind with Thai chilli jam 😋.

Cha om is one of the tropical varieties of acacia plants. It grows as a small shrub, with delicate mimosa-like leaves extending from branches that are covered However, despite its thorns and pungent odor, the leaves of the cha om plant are actually pretty mild in flavor. And once cooked, the odor dissipates. Thai's harvest cha om for only a brief period each spring when the leaves are young and tender. Each year it is eagerly sought out as it is seen as a A rough paste is made of garlic and pepper, which is mixed with eggs and quickly fried, then cha om is scattered over the omelette just before it has set.

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