How to make Kai Jeow Moo Sab (Thai Fried Omelet with Pork) at home
Kai Jeow Moo Sab, also known as Thai Fried Omelet with Pork, is a delicious and simple Thai dish. It's quick to make and packed with flavor. Here's a basic recipe for you to try:
Equipment
- Frying Pan or Skillet: You'll need a non-stick frying pan or skillet to cook the omelet. A well-seasoned cast iron skillet also works great.
- Spatula A spatula is essential for flipping and maneuvering the omelet while it cooks. A wide, thin spatula works best for this dish.
- Bowl You'll need a mixing bowl to beat the eggs and combine them with the other ingredients.
- Knife and cutting board You'll need a knife and cutting board to mince the garlic and Thai bird's eye chilies.
- Measuring Utensils: You may need measuring spoons for precise measurements of ingredients like fish sauce and sugar.
- Paper towels To drain excess oil from the omelet after frying, it's handy to have paper towels on hand.
- Plate or Serving Dish: You'll need a plate or serving dish to present your omelet. If you're serving it with rice and garnishes, a larger plate or platter is ideal.
Ingredients
For the Omelet:
- 2 large eggs
- 1/4 cup ground pork (you can also use minced pork)
- 2-3 cloves garlic, minced
- 1-2 Thai bird's eye chilies, minced (adjust to your spice preference)
- 2 tbsp fish sauce
- 2 tbsp oyster sauce
- 1/2 tsp sugar
- Thai holy basil
- Vegetable oil for frying
For Serving (optional):
- Thai jasmine rice
- Sliced cucumbers
- Sliced tomatoes
- Thai chili sauce or Sriracha sauce
Instructions
- Prepare the Ingredients: Mince the garlic and Thai bird's eye chilies. If you don't want the omelet to be too spicy, you can remove the seeds from the chilies.
- Mix the Omelet Batter: In a bowl, crack the eggs and beat them lightly. Add the minced garlic, minced chilies, ground pork, fish sauce, oyster sauce, sugar and Thai holy basil to the eggs. Mix everything together until well combined.
- Heat the Oil: Heat a skillet or frying pan over medium-high heat and add enough vegetable oil to cover the bottom of the pan. Make sure the oil is hot but not smoking.
- Fry the Omelet: Pour the egg mixture into the hot oil, spreading it evenly to form a thin omelet. Let it cook for a few minutes until the edges start to turn golden brown.
- Flip the Omelet: Carefully flip the omelet using a spatula. If you're not comfortable flipping it in one piece, you can fold it in half and then flip it.
- Cook the Other Side: Cook the other side of the omelet until it's golden brown and the pork is fully cooked. This should take another few minutes.
- Serve: Once the omelet is cooked to your liking, remove it from the pan and place it on a paper towel to drain excess oil. Serve it hot with Thai jasmine rice and some sliced cucumbers and tomatoes on the side. You can also drizzle some Thai chili sauce or Sriracha on top for extra flavor and spice.
Notes
- Pork Variation: While this recipe uses ground or minced pork, you can also use other proteins like ground chicken or ground shrimp if you prefer. Adjust the cooking time accordingly to ensure they are fully cooked.
- Seasoning: Taste the omelet batter before frying and adjust the seasonings to your liking. You can add more fish sauce for saltiness, sugar for sweetness, or Thai chilies for extra heat.
- Oil Temperature: Make sure the oil is hot enough before adding the egg mixture. You can test it by dropping a small amount of the egg mixture into the oil – it should sizzle and start cooking immediately.
- Spice Level: Thai bird's eye chilies can be very spicy. Adjust the quantity or remove the seeds to control the spiciness level. If you prefer a milder omelet, you can omit the chilies altogether.
- Serving Suggestions: While this omelet is often served with jasmine rice and sliced cucumbers and tomatoes, you can also enjoy it with other Thai condiments like fish sauce with chili and lime (Nam Pla Prik), or a simple dipping sauce made with soy sauce, lime juice, and sliced chilies.
- Variations: Get creative with your omelet by adding other ingredients such as chopped scallions, onions, or bell peppers for extra flavor and texture.
- Cooking Time: The cooking time may vary depending on the thickness of your omelet and the heat of your stove. Keep a close eye on it to avoid overcooking or burning.