Thursday, 13 July 2017

泰式煎蛋 Thai Style Omelette (Khai Jiaw)





冰箱里,瞄到一小盒剩余的罐头黄梨,又挖出一大碗隔夜饭,
一贯地就地取材,给家人炒道泰式炒饭呗!



泰式炒饭与一般中华炒饭不同的地方,
除了调味带辛香,就是饭中无蛋。

偏偏今天有人在旁要求加蛋,
突然心血来潮。。。。
想着不如也来道泰式煎蛋吧!


蛋皮香脆,蛋体鲜嫩,
平民的材料,简单的做法,
却是意外的美味可口,让人称赞连连哦。




泰式煎蛋
供3人份


材料:
鸡蛋 2粒
猪肉碎 50克
大葱  1/2粒,切丁
番茄   1/4 粒,切丁
白醋 2-3 滴
马铃薯淀粉 1汤匙(粟粉或粘米粉也可以)
泰国调味粉(Ka Prao) 1/2 茶匙 (随喜)
鱼露 1/2茶匙
食油 1/4杯

做法:
1。小锅热适量油,倒入大葱丁,番茄丁和猪肉碎翻炒至半熟,捞起。

2。 将鸡蛋打入碗里,加入半熟的大葱,番茄和肉碎,白醋,马铃薯淀粉,泰国调味粉(如有)和鱼露,用叉打散直到没有颗粒为止。

3。 以大火烧热锅,加入油,烧热直到看到冒烟的程度,倒入鸡蛋糊,转中火煎约30秒,然后将鸡蛋翻转,继续煎约30秒即可盛碟,乘热食用。







近出锅时,已经是香喷喷了。。。。




泰国进口调味粉,可以炒饭,炒鸡肉丁拌茄子,



泰式路边摊煎蛋。。。。。。等泰料理。


Thai Style Omelette( Khai Jiaw)
3 pax

Ingredients:
Egg 2
Minced meat 50g
Onion  1/2,diced
Tomato   1/4,diced
Vinegar 2-3 drops
Potato starch 1Tbsp(Corn flour or Rice flour replaceable)
Thai seasoning(Ka Prao) 1/2 tsp (optional)
Fish sauce 1/2tsp
Cooking oil 1/4cup

Method:
1. Heat some oil in a small pan and add in the diced onion , diced tomato  and minced meat. Saute until half-cooked before removing them from the pan.

2. Break the eggs into a bowl and add in the ingredients from (1), white vinegar, potato starch, Thai seasoning and fish sauce. Beat the mixture with a fork until all the ingredients are evenly mixed.


3. Heat up the quarter cup of oil in a pan over a large flame until slight smoke is seen over the oil. Then pour the egg mixture into the pan and cook over a medium flame for about 30 seconds. Flip the omelette to cook the other side for another 30 seconds before serving while hot.







@@@@@ Enjoy ! @@@@@




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