Thai style omelette (Khai Jiao)

Omelette is normally have as breakfast for westerner and the nice look puff of French omeltte is quite well known in every breakfast cafeteria or restaurant. Thai-Style Omelette (khai jiaw) is usually eat on the street as a quick breakfast or lunch with steamed rice or boiled rice (chinese style). It’s usually eaten as a one-dish meal over rice, It’s also served for dinner. In Thailand, we served these in restaurant too, especially for kids or one who did not like spicy food, typical thai dish.  So it is a dish for every meal, everywhere and every person. I love to make them when I don’t want to think much or take too much time for cooking. Although we should beware too much cholesterol byconsume too many eggs!

1. Crack tho-three eggs into a bowl. (for one serving) Add the fish sauce and pepper, and whisk with a fork until mixed and frothy. Sometimes we add a little water to make them soft or add a little lime juice to make it more doughy, soft and expanded
2. Add the oil to the pan on high heat. Wait until the oil is hot and start dancing around in the pan and almost smoking. Test the heat by drop a few drops of egg mixture, if it is ready, egg mixture will immediately comes to top of oil.
3. Pour the egg mixture into the oil at a slowish rate, so that it’s a stream of egg hitting the hot oil.
4. Leave until lightly browned. Flip and cook the other side until browned as well or as crispy as you like.
5. Remove and serve over rice. Serve with Sri Racha sauce but I prefer Prik Nam Pla Manao (chilli with fish sauce and lime juice with garlic)
6. This is called plain omelette, but you can fancy prawn, minced pork, nham (cured pork-thai style), mushroom (fungini) or any other that you can try to add to the eggs mixtures before pouring into the heated pan with oil.

7. Tip: Normally, wok is better than Teflon pan fry when you want to make thai looks of Khai Jiaw. It will be expanded well, not flat as you use a pan fry.

Five spice and chicken, mushroom and deep fried tofu

Five-spice powder is a mixture of five spices. It is popular in Chinese cuisine, but also used in other Asian cookery. There are many variants. The most common is bajiao (star anise), cloves, cinnamon, huajiao (Sichuan pepper) and ground fennel seeds. Instead of true cinnamon, "Chinese cinnamon" (also known as rougui, the ground bark of the cassia tree, a close relative of true cinnamon which is often sold as cinnamon), may be used.

Today menu is meat and chicken with five spices powder. It taks quite a long time to prepare this meal (about 45 minutes or more) but I guarantee it is worth to trial. You can have this dish with steamed jasmine rice and if you are typically Thai people, we can have it with rice and seasoned with chilly and vinegar.

First, boiled eggs.

Chop garlics roughly and stir fry with vegetable oils.

Add chicken or other meat that you want such as pork or turkey. (Chinese and Thai usually use belly pork or hogs for this meal but I think it is too oily and not good for health)

Season and color with thick soy sauce.

Add water to submerge all the chicken.

Add thin soysauce with mushroom.

Add sugar

Add five spice powder. (not much it will taste too strong)

Add deep fry tofu.

Add eggs and boile with low heat for at least 45 minutes.