Kai Yat Sai (Stuffed Omelette)

There are days when I looked through my many cookbooks, and there are dozens of recipes that I would love to try all at once, well at least at that very moment! And there are days when I am at wits end about what to prepare for dinner! This is one of those days that my mind just went blank when it comes to the menu for dinner! I have some chicken meat in my freezer and it is a little too late to thaw them, so that leaves me with about less than a cup of minced pork which I thawed the day before in my refrigerator and still have no idea what I am going to do with it!

So, cookbook to the rescue! I began browsing for some recipes and found this, perfect! Kai Yat Sai (stuffed omelette) is a simple Thai egg dish that I'm sure my kids will love. Besides I have all the ingredients on hand. I have made a similar stuffed omelette using prawns before, one of my older post, here, and I know that they will definitely love this as well.

A simple, easy and quick dish to make. 

The filling is made up of minced meat, frozen vegetables (peas, carrots and corns), chopped garlic, chopped onions and tomatoes, season with fish sauce and ground black pepper. I made 4 separate servings, one egg per serving. Beat one egg lightly, season with a little soy sauce, fry in lightly oiled saucepan in a thin layer, coating the base of the saucepan with the eggs over gentle heat until the omelette is cooked. Place some filling in the centre of the cooked omelette.

Fold the omelette into a parcel with the filling inside. Fry for a minute more, and scoop to a serving plate. You could make a big omelette parcel at one go, but I think the kids would like a little individual parcel of their own.

My kids are certainly happy that they each have one parcel to themselves! Mommy knows best, right? :)

The filling can even be served on a piece of green veggie, like salad leaves or lettuce. You can actually add anything you want to the filling, like mushrooms, beans, bell peppers or just about anything.

Make some of this for your kids, and see their delight when served with a parcel at meal time! Enjoy!

I'm sharing this with :
Cookbook Sunday hosted by Couscous & Consciousness
Full Plate Thursday hosted by Miz Helen's Country Cottage


Kai Yat Sai (Stuffed Omelette)
(source from : Stylish Thai in Minutes by Vatcharin Bhumichitr)
1 tablespoon oil
2 garlic cloves, finely chopped
110gm minced pork
50gm onions, finely chopped
50gm carrots, finely diced
50gm green peas
1 tomato, finely diced
2 tablespoons fish sauce
1/2 teaspoon sugar
pinch of ground black pepper

For the omelette :
2 eggs
1 tablespoon oil

Heat the oil and fry the garlic until golden brown. Add the minced pork, stirring well. Add all the remaining ingredients in succession, stirring constantly. Remove from the heat and set aside.

To make the omelette, beat the eggs. In a wok, heat the oil, turning the wok so that the oil coats the entire inner surface. Pour in the eggs and turn to spread evenly. When the egg has cooked, pour the pork filling into the centre. Fold in the sides of the omelette to make a square parcel. Cook for a moment longer, then lift carefully onto a dish to serve.

Prawn Omelette

Another simple dish, easy and delicious! The prawns are stir-fried together with coriander roots, lemongrass, chili and garlic, season with with fish sauce, brown sugar and black pepper. Eggs are done, omelette style and  filled with some of the stir-fried prawns and wrapped up like a parcel. Top with more prawns, garnish and ready to serve. Yum!

Instead of  making into one big serving, I separated into four small parcels for individual serving.

The kids love it! I sprinkled some coarse black pepper over my portion with some sliced chili and more chopped coriander leaves, yum!

Prawn Omelette

(adapted from "Stir Fry")

2 tablespoons oil

3 garlic cloves, chopped

2 lemongrass stems, white part only, finely chopped

2 coriander (cilantro) roots, finely chopped, plus extra leaves, to garnish

1-2 teaspoons chopped red chillies, chopped, plus extra finely sliced, to garnish

500gm (1lb 2oz) raw prawns (shrimps) peeled

3 spring onions (scallions), chopped, plus extra finely shredded, to garnish

1/2 teaspoon black pepper

1-1/2 tablespoons fish sauce

2 teaspoons soft brown sugar

4 eggs

chilli sauce, for serving

1. Heat half the oil in a wok. Add the garlic, lemongrass, coriander root and chilli and stir-fry for 20 seconds. Add the prawns and stir-fry until they change colour. Add the spring onion, pepper,  tablespoon of the fish sauce and brown sugar; toss well and remove.
2. Beat the eggs, remaining fish sauce and 2 tablespoons water until foamy. Add the remaining oil to the wok and swirl around to coat the side. Heat the wok and, when it is very hot, pour in the egg mixture and swirl around the wok. Allow the mixture to set underneath, frequently lifting the edge once set, and tilting the wok a little  to let the unset mixture run underneath. Repeat until the omelette is neatly set.
3. Place three-quarters of the prawn mixture in the centre of the omelette and fold in the sides to make a  square (or simply fold in half). Slide onto a serving plate and place the remaining mixture on top. Garnish and serve with chilli sauce.

Chicken and Lemon Grass Curry

There are days when my mind just goes blank thinking about the next meal or even the next two meals, about what to cook! Sometimes, I crave for something really spicy, but then would have to prepare an additional dish which my kids can have as well. I have been away from spicy food for a few weeks now, and the craving is back here again! This dish is perfect for the whole family. While this is not what I would call spicy, nevertheless, it seems to satisfy my craving for something spicy. 

The aroma of this dish while it is cooking, is just awesomely good. This dish uses the roots and tender stems of the coriander plant, did you know that the roots can be eaten? It is usually used in curry dishes like this, and it is even more fragrant than the leaves! Just soak the roots for a few moments and rub them gently. I love corianders, they have a distinct beautiful aroma and great in most dishes, like Chinese stir-fries and wonderful as a garnish.

Give this a try, I'm very sure that you will enjoy this dish. We had this with plain white rice, though I'm sure it will be really good with any briyani rice.

My bloggie pal, Mom's Sunday Cafe is having a COOKBOOK SUNDAY on the first Sunday of the Month, which will stay open for a week. This is a fun blog hop and a great way of sharing with other bloggers who have something in common, that is, cooking and baking from our many cookbooks! If you are baking or cooking from any cookbooks, please do join in the fun. You can even link your favourite cookbook recipes from your previous posts. For more information on COOKBOOK SUNDAY, please visit Mom Sunday Cafe. Hope to see you there.

I'm sharing this with :

Cookbook Sunday over at Mom's Sunday Cafe (link will open on 3rd July)

Hearth and Soul Hop over at Mom's Sunday Cafe

Full Plate Thursday over at Miz Helen's Country Cottage

Chicken and Lemon Grass Curry
(adapted from 500 Curries by Mridula Baljekar)

Serves 4

3 tbsp vegetable oil

2 garlic cloves, crushed

500gm, boneless chicken thighs, diced

3 tbsp fish sauce

1/2 cup chicken stock

1 tsp sugar

1 lemon grass stalk, chopped into 4 sticks and lightly crushed

5 kaffir lime leaves, rolled into cylinders and thinly sliced across, plus extra for garnish

For the curry paste :

1 lemon grass stalk, coarsely chopped

1 in piece galangal, peeled and coarsely chopped

2 kaffir lime leaves, chopped

3 shallots, coarsely chopped

6 coriander (cilantro) roots, coarsely chopped

2 garlic cloves

2 fresh green chillies, seeded and coarsely chopped

1 tsp shrimp paste

1 tsp ground turmeric

chopped fresh coriander, to garnish

1. First make the curry paste. Place all the ingredients in a large mortar or food processor and pound with a pestle or process to a smooth paste.
2. Heat the vegetable oil in a wok, add the garlic and cook over low heat, stirring frequently, until golden brown. Be careful not to let the garlic burn or it will taste bitter.
3. Add the curry paste to the pan and cook for a further 30 seconds, stirring constantly.
4. Add the chicken pieces to the pan and stir until they are thoroughly coated with the curry paste. Stir in the fish sauce and chicken stock, then add the sugar, and cook, stirring constantly, for 2 minutes moe.
5. Add the lemon grass and lime leaves, reduce the heat and simmer for 10 minutes. Spoon the curry into four warmed dishes, garnish and serve immediately.