Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, carrot leaves thai omelette (cha-om tord). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
This type of Thai-style omelet features multiple soft inner layers and crispy edges. It's made of very few simple ingredients and, though some attention is needed when it comes to technique, the overall process is very quick and easy. As it cooks, lift up the edges and allow the uncooked egg to run underneath.
Carrot leaves Thai omelette (Cha-om Tord) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Carrot leaves Thai omelette (Cha-om Tord) is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook carrot leaves thai omelette (cha-om tord) using 5 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Carrot leaves Thai omelette (Cha-om Tord):
- Get 1 big bunch of carrot leaves
- Take 2 eggs
- Make ready 1 tbsp soysauce or fishsauce
- Take Pinched of black pepper
- Get 4 tbsp vegetable cooking oil
Serve with jasmine rice and Thai Sriracha hot sauce. Cha om is one of the tropical varieties of acacia plants. It grows as a small shrub, with delicate mimosa-like leaves extending from branches that are covered However, despite its thorns and pungent odor, the leaves of the cha om plant are actually pretty mild in flavor. Heat the oil in a large frying pan over medium heat.
Instructions to make Carrot leaves Thai omelette (Cha-om Tord):
- Chop and clean you carrot leaves really well.
- Finely chopped them and recycle the hard part.
- Transfer carrot leaves in a mixing bowl, add 2 eggs in, use a fork to beaten them up and mix well. Seasoning with soysauce and pepper.
- On a medium heat pan, add some vegetable cooking oil and gently pour your egg mixture in. Wait until one side cooked and turn over.
- Once both side cooked, transfer it on a kitchen towel lay plate, cut it into bite size. I served mind with Thai chilli jam 😋
As it cooks, lift up the edges Note • Cha om is the common name given to the Acacia Pennata plant. Their feathery shoots are used in. Cha-om, a tropical member of the acacia family (Acacia pennata) native to mainland Southeast Asia, is a well-loved herby vegetable among Thais, Cambodians and Laotians. The parts that are eaten are the ferny young leaf shoots and tender tips before the stems turn tough and thorny. How to make Thai beef omelettes.
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