The stuffed omelette has always fascinated me. The amazing versatility of the stuffing has fuelled my creative efforts for quite some time. I came across the Thai stuffed omelette when we were in Vietnam. The flavour and tangy taste of the dish has stayed with me since then. While it is an omelette I must say that the Thai Omelette is quite filling and can be a meal by itself as we found out in Vietnam. Typically, the Thai omelette is made with pork but I have used chicken instead. You can add vegetables as per your choice. This is a good way to get kids to have vegetables as it tastes yum and the veggies are well camouflaged in a parcel. This traditional Thai dish is served with steamed rice and dips. Sauces make a lot of difference. So be sure to pick the appropriate ones. I prefer a sriracha mayo, fish sauce stirred with sugar, vinegar and water. The other option is to use chili oil, sweet chili sauce or peanut sauce mayo. This is easy to make and you can also make the stuffing earlier to make the fresh omelette quickly. Once made the omelettes are best consumed immediately. The Thai stuffed omelette is popular with all age groups and can be served at any meal. So go ahead and indulge the family in this treat from the Orient. Happy Fooding Around.
The Thai Envelope
- 2–3 cloves garlic
- ¼ tsp white peppercorns ( replace with black peppercorns if you do not have white ones available in your kitchen)
- 3 cilantro stems, finely chopped
- ¼ cup Onion, diced small
- ½ cup tomato, diced small
- 150 gms Chicken or pork mince (eggetarians can substitute by using crumbled paneer, tofu or soya granules)
- 2 Tbsp vegetable Oil + 1 Tbsp sesame oil
- 2 tsp Soy sauce
- 1 tbsp Oyster sauce ( there are vegetarian Oyster sauce readily available in the stores for vegetarians)
- 1 tsp Sugar
- ¼ cup Beans, cut into small pieces
- 1–2 tsp tamarind juice (Optional)
- 2 large eggs
- ½ tsp Fish sauce ( you may replace it with light Soya sauce)
- Finely julienned Red Bell Pepper
- Cilantro sprigs (Coriander leaves)
- Using a mortar and pestle (Aukhal Moosal) pound together the peppercorns, garlic and cilantro stems until paste.
- 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.
- 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) .
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
- Serving Size: 1 - 2
omelette is popular with all age groups and can be served at any meal. So go ahead and indulge the family in this treat from the Orient. Happy Fooding Around.