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Thai stuffed omelette (khai yat sai)
A very lightly seasoned omelette, the dish comes alive when drizzled with a sweet-sour-spicy sauce, and served with fried shallots and the leaves of cilantro.
Course
Breakfast, Snack
Cuisine
Thai
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
2
people
Author
Connie Veneracion
Ingredients
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
Dipping sauce
2
cloves
garlic
minced
2
bird'e eye chilies
thinly sliced
2
tablespoons
fish sauce
2
tablespoons
lime juice
1
tablespoon
sugar
Instructions
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.