Thai Cuisine Recipe

Savory Stuffed Omelets

Fraquently found on the menu of simple restaurants as well as at roadside stalls, this is often eaten at lunch time with rice and makes as satisfyin meal with one other vegetable dish.

Ingregients (serves 4)
1/4 cup (60 ml) oil

6 oz (150 g) ground pork or chicken

3 tablespoons diced cherry tomatoes

3 tablespoons fresh or frozen green peas

2 tablespoons minced onion

2 teaspoons sugar

11/2 teaspoon fish sauce

11/4 teaspoon black soy sauce

11/4 teaspoon ground white pepper

3 eggs, beaten2 springs coriander leaves (cilantro), to garnish

1 finely sliced red chili, to garnish

Preparation
1 Heat half of the oil in a wok over high heat and stir-fry the meat for 2 minutes or until cooked. Add the tomatoes, green peas, onion, sugar, fish sauce, soy sauce and pepper. Stir-fry another 2-3 minutes until cooked then set aside.

2 Heat a small skillet or omelet pan 6-8 in (12-20 cm) in diameter and add adrop of the remaining oil. Pour in enough egg to thinly cover cover the base. Brown the omelet lightly on both sides, being careful ot turn the omelet over gently halfway through cooking

3 To stuff the omelet, place 1-2 spoonfuls of the meat mixture in the center, fold two opposite sides toward the center and then fold in the remaining sides so that the omelet forms a square. Place on serving plate and repeat until all the egg and pork mixture is used up.

4 Garnish wiht coriander leaves (cilantro) and finely sliced red chili. Serve accompanied by rice.

Tips -- To present omelets as shown in the photo on the opposite page, turn each omelet over so the folded edges are face down. Make a crossshaped slit in the top of each omelet and then folk the slit portions back.