Khai Yat Sai

Name: Khai Yat Sai
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 4 Eggs; 200 g Minced pork; 1/2 Onion, diced small; 1 Tomato, diced; 60 g Green peas; 1/2 Carrot, diced small; 3 Garlic cloves, chopped; 1.5 tbsp Fish sauce; 1 tbsp Oyster sauce; 2 tbsp Tomato ketchup; 1 tsp Sugar; 1/2 tsp White pepper; 4 tbsp Oil; 1 / 1 Coriander and long red chilli, to finish; 400 g Steamed rice

A thin egg sheet folded into a parcel around minced pork, tomato and peas — Thailand's stuffed omelette, made in a wok and served over rice with a stripe of ketchup nobody apologises for.

Sumber

Resep oleh Central Thai home kitchens · 🏺 Tradisional · Household cooking of the Chao Phraya plain — the Bangkok-centred style most of the world means by 'Thai food'

Thailand · stuffed omelette — An ownerless traditional dish, so no cook is credited. The cited article confirms khai yat sai, also written kai yat sai, as a type of Thai omelette whose name means 'stuffed eggs', with the egg cooked lightly and topped with various ingredients. The dry-filling rule, the do-not-brown rule, the one-at-a-time instruction and the quantities are this book's own.

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Fry the garlic and onion in 1 tbsp oil, add the pork and break it up, cooking 3 minutes until no pink is left.
Add the carrot, peas and tomato with the fish sauce, oyster sauce, ketchup, sugar and pepper. Cook 4 minutes until thick and barely wet.
💡 Cook the filling dry. A wet filling steams inside the egg and bursts the parcel open the moment you turn it out.
Beat 2 eggs with a pinch of salt. Heat a wok or 24 cm pan very hot with 1.5 tbsp oil, then turn the heat to medium.
Pour the egg in and swirl to a thin sheet that covers the whole base. Cook 60–80 seconds until the top is just set and no longer wet.
💡 Do not brown it. A Thai stuffed omelette is pale yellow with no colour at all — a browned sheet cracks along the folds instead of bending.
Spoon half the filling into the middle and fold the four sides in over it to make a square parcel.
Slide a plate of rice up to the pan and turn the parcel out seam-side down. Repeat for the second one.
Finish with a stripe of ketchup, coriander and sliced chilli.

💡 Tips

Ketchup is not a foreign intrusion here — Thai kitchens have used it in this dish for generations and the sauce inside the filling is doing the same job. Leave it out and it tastes like it is missing something.
Cook one at a time. Two omelettes' worth of egg in a wok makes a thick sheet that will not fold, and folding is the entire dish.