Appon's Thai Food Recipes

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Pork Mince Omelette (Kai-Gieuw Mu Sap)


If you think an omelette should taste of eggs, this recipe is a wake-up call. It has a strong meaty flavour with a slight spicy after-taste that is very different from a traditional 'eggy' omelette. Best of all, it's a very easy dish to make. A good way to serve this omelette is to cut it into squares, so that it can be shared between several people as a side dish.

Ingredients for 2 People
3 Large Eggs
75 gms Pork Mince
2 Tablespoons Light Soy Sauce
1 Tablespoon Fish Sauce
1/2 Teaspoon Sugar
10 gms Coriander Leaves
10 gms Spring Onion (approx 1)
2 Big Red Chillies
100 ml Oil
1/2 Teaspoon White Pepper

1. Chop the coriander, spring onion and chillies.
2. Whip the eggs in a mixing bowl.
3. Add the pork mince, light soy sauce, fish sauce, sugar, spring onion, coriander, and pepper. Mix thoroughly.
4. Put oil into frying pan and preheat the oil.
5. Fry the eggs mix for 1 minute.
6. Turn the omelette over and fry the other side for a minute.
7. The omelette should be cooked and golden brown. To make sure its cooked squeeze it, and no liquid should come out.

Serve With
Salad Vegetable
Hot Rice
Sweet Chilli Sauce

Comments (1)


im guessing the minced pork should be allready cooked before added to the egg mixture ?

No, it's not necessary, in Thailand we usually cook omelette fully (no runny eggs), and that's enough to cook the little bit of pork too.

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This page contains a single entry from the blog posted on November 1, 2009 11:34 PM.

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