Thai Stuffed Omelette (Kai Yud Sai)

Instructions

1. Using a mortar and pestle (Aukhal Moosal) pound together the peppercorns, garlic and cilantro stems until paste.
2. Transfer the minced meat ( I have used ground chicken in my one). Pour and mix in the soy sauce until well combined. Use a fork or a spoon to sperate the meat to get rid of the “tube” like formation.
3. In a wok or a heavy bottom pan, heat 2 tbsp oil over medium heat. Add the pounded garlic mixture and stir until the garlic turns translucent and releases its aroma. Next add onion and tomato and cook until the onion is golden and the tomato becomes soft and pulpy (for about 1-2 mins) .
4. Now add the minced meat, oyster sauce, sugar and cook. Keep stirring until the chicken mince is almost cooked. Toss in the beans and stir for another 1 min until the meat is fully cooked. If you have any liquid at the bottom of your pan, turn up the heat and cook until the sauce completely dries up. This is very important as we do not want our stuffed omelette to become soggy and soft which will then break easily.
5. Taste and adjust seasoning. You may wish to add a teaspoon or two of tamarind juice to brighten up the flavours. The filling for the stuffed omelette is now ready.
6. In a bowl beat 2 eggs along with fish sauce (or soya sauce if you aren’t using fish sauce).Over medium flame heat a large frying pan (12-inch) frying pan. Brush the bottom with vegetable oil (I have used Sesame Oil in my one for the Asian flavour. If you are using a good non-stick pan, you just might need to grease it less.
7. Once the pan is hot, add the eggs and turn and tilt the pan until the entire surface of the pan is coated well and evenly. Now Reduce the Heat to Low and let the egg cook till the top is dry and the bottom has a light golden brown colour. Move the pan around to ensure even browning of the omelette.
8. When the egg is dry, remove from heat and run a rubber spatula along the edges of the omelette to release it from the sides of the pan. Gently transfer the omelette onto a large board or plate with the Browned Side Down. You may even leave it in the pan.
9. Spoon most of the minced meat filling in the middle of the omelette. Reserve about 2 Tbsp to be added later. Now fold the edges over on 4 sides to create a square parcel-like shape. Take the Serving Plate, lightly Place Over the Omelette and Swiftly Flip it. Remember to Securely Hold the Plate.
10. With the help of a knife score (that is, cut) an “X” on the parcel like omelette. Open up the four flaps. Stuff in more of the reserved chicken minced on the top to give it a fuller look and extra height. Garnish with thinly julienned red bell pepper, cilantro sprigs, spring onion greens.
11. Serve immediately with some dipping sauce (like nuoc cham). This omelette can also team well with steamed rice and be a one menu meal for lunch or dinner!