Sawaddee ka welcome to hot Thai kitchen so I just got back from my trip to Thailand still a little
jet-lagged but while I was home I got to have so many simple home-cooked meals made mostly by
my grandmother and so now I'm all inspired by it and I want to share with you a recipe that
is the epitome of a simple home-cooked meal so we are going to make kai jiew moo sub and kai jiew is omelet
and moo sub is ground pork so simple ground pork omelet that is so delicious and it's definitely
something that I make if I need dinner in five minutes and I have very few things in the fridge
so let's get started all right this is going to be the simplest recipe ever so I'm going
to go in with two large eggs and I learned how to make kto mousse up I must have been I don't
know six I mean as young as I could could have been to cook and now I'm going to season this
with a little bit of fish sauce this is standard and the simplest kto is basically just eggs and
fish sauce that you could stop here and you have your basic ideal but I like to act add
actually a little bit of oyster sauce I think it adds a little something sewn into it and by
the way moister sauce in squeeze bottle is how I always store it because it makes it easy to pour
and measure a dash of white pepper completely optional I'm just trying to fancy up a simple
meal a little bit to put your heading some pepper all right get that beat up and now the ground pork
you've got your protein break that up there you don't want big chunks because then it won't it'll
get lumps in the omelets just to add a little freshness I'm going to add some chopped green
onions again completely optional but I think you know it makes it look prettier too a little bit
of greenery in there and that's it it's done you just have to cook it now all right so I am going
to use a little nonstick pan here and I actually like to you the pan that is just the size that
you want the omelette to be so for this a little 8 inch like this is perfect nonstick is helpful
because we all know you know eggs and sticky pans can be bad news you can do this in a walk as well
normally in Thailand we do this in a wok but I do find that it's easier to flip when I use a saute
pan so you want this to get hot so you know to test you just drop in a little bit of egg and if
it puffs up kind of like bania it's probably ready to go and push it a little bit further
because this is cold so I'm gonna let it heat up a little bit more look it's tiny little omelettes
okay here we go there you want to hear it sizzle as you drop it in and now just in the first few
seconds I'm going to just stir it a little bit and it just helps the omelet cook a little more evenly
but don't do this too much because you don't want scrambled it right just in the beginning
so you distribute that first a little bit of cooked eggs and now you let it cook you want to
make sure the heat is not too high because then you will burn the bottom before the top is firm
enough to flip and so you want to err on the side of heat being too low okay because you can always
cook it a little longer but if it's burnt then it's bird so what I like to do sometimes also
is just to pour the liquid egg underneath helps it cook a little faster there you go and now you
just want to be checking the bottom to make sure you want a nice golden brown you don't want you
know French style pale yellow omelette here Thai people we like our eggs browned all right it's
ready to flip now before I flip I'm just gonna get rid of the last little bit of liquid so when
I flip it doesn't splatter too much make sure it's loose before you flip Hey there we go Hey
look how pretty that is and we're 15 seconds away from this being done so get your rice get your
rice because you want to have this with rice and we'll turn this off now because the residual heat
from the pan will keep everything cooking this is like the perfect personal sized omelet two
eggs you're eating by yourself this is perfect oh yes perfect dinner for one right here mmm
yes this just tastes like home to me because it's it's just this flavor that I associated with just
being a kid going up in Thailand and I really want you to try it so that you can experience
this like Thai childhood flavor of mine and it's so easy once you make this you're going
to be returning to it again and again and again because you'll be addicted to how fast and easy
this is and as a trick if you want to have ground pork ready to go just freeze it in
the freezer but in a very thin layer like in a ziplock bag right thin and then when you're
ready just break off a chunk and it'll thaw in no time so I hope you enjoy that oh I almost
forgot a lot of people like to eat this with Si Racha hot sauce but to me this is so well
seasoned with that or softer sauce that I like just like this but if you want a little sriracha
is a classic pairing so the recipe is on hot I kitchen calm when you make this send me a photo
on Facebook Twitter Instagram I love seeing your photos and if you haven't subscribed to
the show please do so right here and I will see you next time for your next delicious Thai meal
you