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.

The first dish: Tom Yum

The first dish to be recommended is Tom Yum.

Tom Yum is literally meaned boiled and spicy mix.

It is very well known and very easy Thai menu.

This is very suit for people who like hot and spicy soup.
Thai herbs make it is aromatic and lime adds sour taste to fresh your life.
Thai people usually have all the dishes at the same time altogether with boiled or steamed rice and Tom Yum is one of the most ordered dish to take as soup from home, street food van through high class restaurant.
The trick of making this dish varying is the kind of meat added to the soup that you can use any fish, king prawns, cuttlefish, fish and shrimp balls, chicken, and so on. Most common is fish (such as sseabass), prawns, chickens and seafood. And it is also made as vegetarian dish by using mushroom instead of meat.
If you want to make a very quick Tom Yum, you can buy ready to use Tom Yum paste or cube from the chinese or Thai supermarket that can be easily found in nearly everywhere in the world. But if you can find fresh ingredients, you will make a perfect taste and perfect look dish in less than 15 minutes!

What you need:
Medium pot
Fishsauce
Bird chillies
Lemongrass
Lime leaves
Limes
Thai Chilli paste
Milk
Coriander
Mushroom

Meats: chicken, fish or king prawns as you want

What to do

Prepare your meat or mushroom as pieces ready to have

Put water in the pot and boil.

Add chopped lemon grass and lime leaves.

Add meat or mushroom, stir very little to avoid bad smell.

Wait until the meat are done.

Turn off the stove. Add fishsauce and lime as you like! The taste should be more sour than salty.

Add chopped Bird chillies. Chillie paste and some milk to make it thick and creamy look.

Decorate with coriander leaves.

[You can easily done without mixing anything by using ready mixed cube or paste added to boiled water, add meat and wait until done. That's so easy but you might need to add lime and/or fish sauce to make it right!]
That's it. Yummy. :)