Carrot leaves Thai omelette (Cha-om Tord). As it cooks, lift up the edges and allow the uncooked egg to run underneath. When nearly set, turn the omelette over to cook briefly. This type of Thai-style omelet features multiple soft inner layers and crispy edges.
Kai Jeow Cha Om,Thai omelette with acacia leaves.
Also it's suitable for the vegetarian (you can omit the pork) and keto diets. #egg #eggrecipe #soup #souprecipe #clearsoup #omelette #thaifood #thai #thaisoup #cabbage #carrot #proteinpacked #fiberpacked #healthyrecipe #healthyfood #keto.
Thai Omelette ไข่เจียว (kai jiew) from Hot Thai Kitchen!
Hey everyone, it's John, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, carrot leaves thai omelette (cha-om tord). It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
Carrot leaves Thai omelette (Cha-om Tord) is one of the most popular of recent trending foods in the world. It's simple, it is quick, it tastes delicious. It's appreciated by millions daily. Carrot leaves Thai omelette (Cha-om Tord) is something that I've loved my whole life. They're fine and they look fantastic.
As it cooks, lift up the edges and allow the uncooked egg to run underneath. When nearly set, turn the omelette over to cook briefly. This type of Thai-style omelet features multiple soft inner layers and crispy edges.
To get started with this particular recipe, we have to first prepare a few components. You can cook carrot leaves thai omelette (cha-om tord) using 5 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Carrot leaves Thai omelette (Cha-om Tord):
- {Make ready 1 of big bunch of carrot leaves.
- {Get 2 of eggs.
- {Take 1 tbsp of soysauce or fishsauce.
- {Make ready of Pinched of black pepper.
- {Make ready 4 tbsp of vegetable cooking oil.
When the egg is set enough to flip, flip the omelette and cook the other side for a few more seconds just to set. Serve with jasmine rice and Thai Sriracha hot sauce. Cha-om, a tropical member of the acacia family (Acacia pennata) native to mainland Southeast Asia, is a well-loved herby vegetable among Thais, Cambodians and Laotians. The parts that are eaten are the ferny young leaf shoots and tender tips before the stems turn tough and thorny.
Instructions to make Carrot leaves Thai omelette (Cha-om Tord):
- Chop and clean you carrot leaves really well..
- Finely chopped them and recycle the hard part..
- Transfer carrot leaves in a mixing bowl, add 2 eggs in, use a fork to beaten them up and mix well. Seasoning with soysauce and pepper..
- On a medium heat pan, add some vegetable cooking oil and gently pour your egg mixture in. Wait until one side cooked and turn over..
- Once both side cooked, transfer it on a kitchen towel lay plate, cut it into bite size. I served mind with Thai chilli jam 😋.
Cha om is one of the tropical varieties of acacia plants. It grows as a small shrub, with delicate mimosa-like leaves extending from branches that are covered However, despite its thorns and pungent odor, the leaves of the cha om plant are actually pretty mild in flavor. Heat the oil in a large frying pan over medium heat. As it cooks, lift up the edges Note • Cha om is the common name given to the Acacia Pennata plant. Their feathery shoots are used in.
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