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Cha-om Omelette [ไข่เจียวชอม]

Cha-om omelette is as the name says, a thai omelette with cha-om vegetable. Cha-om vegetable has a pungent, sulfurous smell to it when uncooked, but don’t worry, it doesn’t taste like the way it smells. Add more or less chili to spice it up or down. This dish serves well as a side dish and will give your dinner a more exotic feel to it when you tell your guests about cha-om. Leave some uncooked for them to smell (before or after dinner, not during). You can also use cha-om in curry soup or just stir-fry as a vegetable dish.


Ingredients

  • 350 gram cha-om
  • 4 eggs
  • 1 tbsp fish sauce (Tiparos)
  • 1 clove garlic, minced
  • 1 bird's eye chili, sliced
  • oil for frying


Steps

Pluck the cha-om leaves from the stem, watching out for the tiny thr by using thumb and index finger.

Wash cha-om leaves, pat dry, add eggs in it and beat together.

Season with fish sauce, add the chillies and stir until all ingredients mixing thoroughly.

Heat oil in a wok on medium-high heat, when oil is hot, put the minced garlic in, wait for a few seconds and pour the mixture into the wok.

Let it cook without stirring. Once the egg is cooked on one side, turn it over using two spatulas, and cook on the other side until done.

Remove from heat and drain on paper towel, then cut into square pieces.

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