Like all food in Thailand, the looks of each dish is important. Even more important then the taste sometimes. The stuffed Thai omelette is certainly a pleasure to look at! It is a meal on it's own, served with some rice. We serve it as a side dish with our greet and meet lunches. This recipe uses tofu as filling, which can be replaced by any meat you prefer.
STUFFED THAI OMELETTE
Prep time: 5 minutes Cook time: 15 Total time: 20 minutes Serves: 1 omelette
INGREDIENTS
2–3 cloves garlic
¼ teaspoon peppercorns
1 cilantro root
¼ cup onion
½ cup tomato
125 gram tofu
1 ½ teaspoon soy sauce
1 tablespoon (vegan) oyster sauce
1 teaspoon of sugar
1/4 cup long bean
1–2 teaspoon tamarind water (optional, if no tamarind it can be replaced by t teaspoon of lime and 1/2 teaspoon of sugar, mixed)
2 large eggs
½ teaspoon vegan fish sauce
Some red bell pepper and cilantro for decoration
vegetable oil
EQUIPMENT
mortar and pestle
2 bowls
fork
a wok
large skillet
spatula
serving plate
PREPARATION
clean the garlic
chop the cilantro root
Dice the onion fine
Dice the tomato
Dry and crumble the tofu
Cut the long beans into pieces of 0,5 centimeter
Make the tamarind water (squeeze the dried tamarind n some water) or replacement
Finely slice the red bell pepper and cilantro
METHOD
THE FILLING
In a mortar and pestle pound together the garlic, white peppercorns, and cilantro roots into a paste
In the bowl, mix together the crumbled tofu and soy sauce.
In a wok, heat a little vegetable oil over medium heat.
Add the garlic mixture and stir until the garlic starts to turn golden.
Add onion and tomato and cook until the onion is glazing, about 1-2 minutes.
Add the crumble tofu mix, the sugar, oyster sauce
Stir and cook the mix until the tofu is cooked
Add long beans and stir for another 30-45 seconds.
Remove from the heat (make sure there is no liquid on the bottom of the wok)
Keep warm while you make the omelette.
THE OMELETTE
Beat 2 eggs with fish sauce in a bowl.
Heat some vegetable oil in a large skillet over medium heat.
Once the oil is hot, add eggs.
Tilt the pan until the entire surface of the pan is coated.
Reduce heat to low, let the omelette cook until the top is dry and the bottom is a light golden brown
When the egg is dry, remove from heat and run a rubber spatula along the edges of the omelette to release it from the pan.
Transfer the egg to a plate (brown side down)
Place the filling in the middle of the omelette ( reserve about 2 tablespoons)
Fold the edges over on 4 sides, creating a square package.
Flip the omelette over to a serving plate
SERVING
Use a knife to make an “X” on top of the egg with a knife
Open up the flaps and add the reserved filling on top of the filling
Close the flaps (or fold them open) and garnish with some cilantro sprigs and finely julienned red bell pepper.
Serve with brown rice.
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND. Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley! A MEAL WITH A VIEW!