VEGAN THAI OMELET & CHILI EGGPLANT DIP | Kai Jeow Cha-Om & Nam Prik Kapi | Authentic Thai Recipe

Omelet with cha-om is a much loved and treasured dish all over Thailand. This vegan Thai omelet recipe is my rendition of the classic. I use a blend of chickpea flour and turmeric to make a batter in place of the eggs.

Cha-om is a widely available herb here in Thailand, known as climbing wattle. You can use spinach, rocket, or mushrooms in place of the cha-om if unavailable. Cha-om is a vitamin-rich vegetable, containing high amounts of vitamin A, calcium, and iron, as well as vitamins B and C.

This herb is a good source of fiber and phosphorus. Cha-om contains various beneficial nutrients, which help lower cholesterol and promote prostate health. It also contains anti-microbial and antioxidant properties.

Eggplant dip (Nam Prik Kapi) has been popular in Thailand since the Ayutthaya era. Nam Prik, or chili sauce, is traditionally made by pounding together chilies, garlic, shallots, and other ingredients to create a thick flavourful dipping sauce. In this unique vegan dish, fermented soybean paste is added for a wondrous taste of Thailand.

I hope you enjoy this recipe and my introduction to Thai vegan cuisine.

Thank you for watching, let me know how you like the recipe.
Happy Cooking :)

Get the full printable recipes here:

Vegan Omelet - Kai Jeow Cha-om
https://holisticchefacademy.com/vegan...

Eggplant Dip - Nam Prik Kapi
https://holisticchefacademy.com/nam-p...

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