Thai Street Food Omelet Recipe ( Kai Jeow Moo Sab)

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Rating: 4.0; Vote: 1

Get all the details for this Thai street food omelet recipe here: As you already know by now, there are many different Thai street food dishes to make. Some of them are quite complicated, and others, like this Thai omelet recipe ( kai jeow moo sab, are easy to make. In fact, I think this is one of the easiest Thai recipes to make of all of them. All you really need are a couple of eggs, a few spoons of minced pork (or even chicken will works too, a splash of soy sauce, and oil for frying. Now an omelet is quite a world universal food, you can find it just about anywhere you are in the world, but a Thai omelet is distinctively different because it's not just a normal omelet, but it's a deep-fried omelette - that's right, in order to make it authentic, you've got to use a lot of oil. And the absolute key to this recipe is making sure your oil is exactly the right temperature so that your egg can cook perfectly. For this recipe I'm going to use a sauce pan which is about 6 inches in diameter, but alternatively you could also use a frying pan or a wok. The reason I'm using a sauce pan, and why many street food vendors also make an omelet in a saucepan, is because it has walls and you can create a beautiful looking circular shaped omelet. The first thing I like to do is put my sauce pan on the stove on medium-high heat and add about half a cup of oil in pan. It will take a couple of minutes to heat up, so that's why I heat it first and then prepare my eggs. To prepare your eggs, first crack two eggs into a small mixing bowl, and then add around 2 tablespoons of minced pork or minced chicken. Then add about 3/4 of a teaspoon of light soy sauce, and then start beating up your egg and pork mixture using a fork. You want to really beat up the egg hard using deep circular motions. This is a really important step because you want that egg to have lots of air in it, so that when you cook it, it's nice and fluffy and puffs up. When your oil is nice and hot and you can hear a little bit of sizzle, it's time to pour your egg mixture directly into the center of the oil in your sauce pan. As soon as you pour your egg in, it should immediately puff up like a pillow and cover your full saucepan. You want to cook your Thai omelet ( kai jeow moo sab) for about 30 seconds on the first side and then flip it over. On the other side again you want to cook it for about 30 seconds or so, but just make sure you monitor it so that it doesn't burn. You can also use your spatula to sort of press on the egg to confirm that it's cooked all the way through - you want it to be for spongy, not runny. When your Thai omelet is ready, make sure you drain off all that excess oil, and your Thai street food omelet ( kai jeow moo sab) is ready to be eaten. Make sure you have some hot fresh rice to serve it with, and in Thailand when you order this dish you'll also be served tomato sauce on the side. This Thai street food recipe is easy to make an outrageously tasty Here are the ingredients you're going to need for this Thai street food omelet recipe: 2 eggs 2 tablespoons minced pork (or minced chicken) 3/4 teaspoon soy sauce About cup of oil for frying Tomato sauce (optional) Fresh steamed rice Full Thai omelet recipe here: More authentic Thai recipes
Date: 2019-08-19

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Comments and reviews: 10

suphasuk
1. If the oil not hot enough, the egg will absorb lots of oil2. After pouring the egg into the pan, I gradually change to medium heat or the egg will be easy to get burn. Med-level heat help make the egg more crunchy3. Rather than soy sauce, I prefer fish sauce+ oyster sauce4. My fav choices of ingredient: crab meat or fermented pork (Nam. 5. Thai omelet taste best with jusmine rice: )
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recordevo
Mark, I had the best Kai Jeow when I stayed with a fisherman's family on a floating house with no running water or electricity, while on a fishing holiday in Khao Laem Humble ingredients, cooked simply, is the best, most of the time Alchemy at its best. Love your videos and please keep them coming
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UWBadgers10
Hi Mark, thanks for bringing back my childhood memory My mum used to cook this pork omelet for me all the time when I was young and I never got tired of it. Btw I saw you struggle at pouring the sauce. Check out this vid watch? v=KB43fM_ozKQ for the trick, it's from TED-ED.
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Dan David
WOW I just got done cooking this for my family. I made one with shrimp and one with ground pork and IT WAS A BIG HIT: )Thanks for for this video Mark. You the man Next I will try your shrimp stew with carnation milk and the clear version.
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estefania
It's so amazing how creative you can be with just a couple of eggs Honestly, you really don't need to go to a five star restaurant to satisfy you belly after eating something like this stuff makes you re-think right?
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Tamil Cook
There is a similar style of Omelet made in the southern most part of India(Rameshwaram) called Ding Dong Omelet. which is basically made with chicken gravy to it. it tastes yum. its deep fried too.
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evogardens
Hi Ying and Mark, Your videos are always a joy to watch. This omelet looks so inviting, im going to make it this weekend. I think it needs draining on some absorbant paper though. Regards. Jim.
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fluffynyamo
I'm wondering if this can be made with egg whites or egg beaters. Hmm. Of course, the deep frying part won't help make it healthier but man I want to try this so bad _ thanks for sharing Mark
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Michael Federman
Very simple food nice to see how it's made in the future somebody should teach you how to pour catch up you hit the bottle on the side by the neck and the catchup should pour out
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Katherine Tawse
I've been wanting to learn how to make that dish. I used to eat it quite a bit while living in Ramkamhaeng many years ago. Now I can make it at home. Thanks a lot for the recipe
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