Authentic Thai Recipe for Kai Jeow Moo Sap | ไข่เจียวหมูสับ | How to Make a Thai Omelet

Thai Omelets are a little like a flat, solid, golden-brown pancake made of egg and other ingredients, rather than the light, fluffy, thin, and barely cooked versions included in western cuisines. Kai Jeow Moo Sap is a type of Thai Omelet where ground pork and other seasonings are cooked inside the whipped egg. This allows the juices and fats from the meat to mix with the raw egg while cooking, creating a juicy and very delicious egg dish that is usually eaten as a side dish with other foods for either breakfast, lunch, or dinner. In this recipe I use the traditional cooking method, where a large wok and a generous portion of vegetable oil is used to fry the egg. It's almost like a deep-fried omelet. Many westerners think the traditional Thai Omelet is too oily, so if you are trying to limit your fat intake, this recipe is probably not for you. It sure is good, though, and this is the way Thai people like them.

Ingredient List:

2 Chicken Egg
1/2 Cup Ground Pork Loin
1/2 teaspoon Light Soy Sauce
1/2 teaspoon Fish Sauce
1/4 - 1/2 cup Vegetable Oil

Directions:

1: Whip 2 eggs well with a wire whisk or fork, then mix in light soy sauce, fish sauce, and raw ground pork.

2: Heat vegetable oil in a wok or deep frying pan over low to medium flame. Add the egg mixture.

3: Fry on one side until nicely browned, then flip over and fry until done. Omelet should be thick and very firm, well browned and crispy on the edges.

For detailed directions and photos, please visit our website page: http://ThaiCookbook.tv/thai-recipes/o...

Learn to make this and many more great Thai food dishes the way they are served here at our restaurant in Chiang Mai, Thailand. Visit us now at http://ThaiCookbook.tv to download our free Thai cook book.