What makes this omelette so good? The lovely freshness of the ingredients, to start with. There is nothing in the omelette that comes out of a can. There is no pre-mixed seasoning either.
There’s egg, of course. It’s an omelette after all and you can’t cook an omelette without eggs. There’s fresh shiitake, bok choy, carrot, cilantro and chilies. All parts of the cilantro are used. The stems and roots are sauteed while the leaves serve as garnish.
The cooking begins with sauteeing. The carrot and chilies go into the pan first followed by the cilantro roots and stems, and the shiitake. The sliced bok choy is stirred in and the sauteeing continues.
The sauteed ingredients are added to the beaten eggs and stirred to make sure that everything is moistened.
More oil is drizzled into the pan and heated, and the egg mixture is poured in. Forget the French omelette technique for making a fluffy omelette. You want the omelette to be flat and thin. Why? Because of the next step.
While the omelet is still hot, roll it into a log. Then, using a see-saw motion, cut the omelette diagonally into half-inch slices. Using a spatula, lift the omelette slices and transfer to a serving plate. It’s ready to be garnished and served.
Thai stuffed omelette (khai yat sai)
- 4 tablespoons cooking oil - divided
- 3 to 4 shiitake - (fresh was used here; if using dried, rehydrate in hot water for at least an hour)
- 1 small carrot - peeled and chopped
- 6 stalks bok choy - or pak choy
- 1 small bunch cilantro - rinsed (stems, roots and leaves separated)
- 1 bird's eye chili - finely chopped
- 3 eggs - beaten
- salt - to taste
- pepper - to taste
- fried shallots - to garnish
- 2 cloves garlic - minced
- 2 bird'e eye chilies - thinly sliced
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- Heat two tablespoons cooking oil in a pan, and add the carrot pieces and chili. Cook for about 30 seconds.
- Add the cilantro roots and stems. Cook for another 30 seconds.
- Next, the chopped shiitake mushrooms caps. Add to the pan and cook for another 30 seconds.
- Finally, add the bok choy or pak choy. Stir then remove the pan from the heat.
- Stir the mushroom mixture to the beaten eggs, and sprinkle in a little salt and pepper.
- Reheat the remaining oil in the pan. Pour in the eggs and mushrooms and everything else. Cook over medium heat until set. DO NOT STIR.
- Slide the omelet onto a flat surface — like a chopping board — and cut into slices then transfer to a plate.
- Mix together all the ingredients for the dipping sauce. Drizzle a little over the omelette and serve the rest on the side.
- Sprinkle the reserved cilantro leaves on top of the omelette.
- Place a heap of fried shallots on the side.
- Serve hot. For breakfast or anytime of the day. By itself. Or with bread. Or rice.