Seonkyoung Longest's Cha-om Thai Omelet

Name: Seonkyoung Longest's Cha-om Thai Omelet
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 handful cha-om; 3 eggs; 1 clove garlic; 1 Thai chili pepper; 1 teaspoon fish sauce; a pinch of salt; a pinch of black pepper; 1/2 teaspoon sugar; 1 tablespoon cooking oil

A savory Thai-style egg pancake made by mixing cha-om, a Thai acacia vegetable, with eggs and fish sauce, then pan-frying until golden.

10 min Difficulty Easy side dish

Main ingredients

eggs cha-om garlic Thai chili pepper fish sauce

Ingredients needed

Shop ingredients on Coupang(Ad)

eggs cha-om garlic Thai chili pepper fish sauce

Aha Bujang's Thai-style Squid Fried Rice

A Thai-style khao pad that maximizes fluffiness by cooking long-grain rice (Annam rice) without pressure and stir-frying Chinese kale and squid with a fish sauce-based seasoning.

30 minNormalRice bowls

long-grain rice (Annam rice)squideggsChinese kale (gai lan/kana) (or broccoli stems)lime

unique dishrice thief (irresistible with rice)Southeast Asian style

Solo Cooking God's Tuna Omelet

A plump omelet made without fail by wrapping savory tuna fried rice in a soft egg blanket and shaping it with foil.

15 minEasyRice bowls

Canned tunaOnionSoy saucePlum syrupEggs

Super EasyOne-Bowl MealHome Cooked

2 servings

Recipe

Wash the cha-om thoroughly, remove the tough stems, and pick only the tender leaves.
Crack 3 eggs into a bowl and add 1 clove of minced garlic, 1 minced Thai chili pepper, 1 teaspoon fish sauce, salt, black pepper, and 1/2 teaspoon sugar.
Beat the eggs and seasonings together evenly, then add the prepared cha-om and mix well.
Heat 1 tablespoon of cooking oil in a pan over medium-high heat until sufficiently hot, then pour in the egg mixture.
When the egg puffs up, cook until golden brown on both sides, then cut into bite-sized pieces with scissors to finish.

Trim the cha-om leaves and mix well with eggs, minced chili pepper, garlic, and fish sauce seasoning.
Pour the mixture into a preheated pan and cook until puffed and golden on both sides.
Let cool slightly, cut into pieces, and serve with warm rice.

Cooking tips

Preheat the pan over medium-high heat until very hot before pouring in the mixture so the egg puffs up thickly.
If cha-om is hard to find, you can substitute with minari, garlic chives, or perilla leaves for a delicious variation.