Khai Jiao: Thai Omelette with Garlic, Tomatoes, Shallots, and Cilantro

When it comes to eggs, I'm what you Instagram hashtaggers would call an "Egg Slut." I LOVE eggs and could eat them prepared in a lot of ways whether it's boiled, poached, fried, scrambled, or even steamed (very popular in Japan). Not only are eggs delicious, in moderation, they are packed with nutrition!

In Thailand, eggs are often made to accompany and enhance a certain dish. The most popular one and my all-time favorite being "Pad Krapow" where an egg is fried to crispy (edges) and gooey (yolk) perfection then placed on top of a stir-fry of whatever meat or seafood you choose with garlic, holy basil, and chilis. In the mornings, you can also find poached eggs in our congee of minced pork, ginger, and scallions (this is probably the closest you're going to get to "Breakfast" food), but of all the different ways to eat eggs in Thailand, the "Kai Jiao" is probably the most popular or "fancy" way of preparing eggs because it can be served as an extra dish or on its own.

Khai Jiao is the first Thai dish my mom taught me how to make. She always said, "Rich or poor, you can always count on a delicious and satisfying meal with a Thai Omelette!" She was right because in the first couple of years after college when I moved to DC, I was living in an apartment I couldn't afford and was basically surviving off of Thai Omelettes (and packaged Ramen). Thus, I've spent countless hours perfecting the flavors and execution of this special omelette, not to mention all the experimenting I did with different fillings and combinations. I love that you can add whatever you want to it and it's still good! This combination of garlic, tomatoes, shallots, and cilantro happens to be my go-to, but in Thailand this dish is most famously made with minced pork, "Khai Jiao Moo Sap."

...And yes, we also eat this with rice.

Ingredients (serves 2 - 4):

- 5 Fresh Eggs, beat well
- 2 Garlic, minced
- 3 Shallots, sliced thin
- 4 Cherry Tomatoes, halved
- 2-3 Thai Bird Eye Chilies, chopped up (add none, less or more depending on heat preference)
- 2 tbs Cilantro, chopped
- 1 tsp Ros Dee Chicken Flavor Seasoning
- 1 tbs Fish Sauce
- 2 tsp Maggie Sauce
- Cooking Oil
- White Pepper Powder

Directions:

1. Crack the eggs into a bowl and beat well (I use a fork for this)

2. Before dumping any of the ingredients in with the eggs, add a liberal amount of cooking oil into your WOK (yes, this omelette is made in a wok and NOT a flat pan). Not enough oil for deep frying or that would make it too greasy, but enough so that the omelette can obtain a nice, slightly crispy edge when it's cooking

3. Mix the shallots, tomatoes, chillies, and 1 tbs of cilantro in with the eggs, then add the Ros Dee seasoning, fish sauce, and Maggie sauce. Mix well and set aside

4. Once the oil is hot, throw the minced garlic into the wok. Cook for about 20 seconds or until the garlic has browned. Pour in the egg mixture and immediately with a fork, make sure to disperse the ingredients around to ensure the perfect bite each time (the garlic also tends to be pushed towards the edges so bring them into the omelette and be sure to spread out the tomatoes so they don't make one area of the omelette too heavy to flip)

5. Cook on high heat for about 10 more seconds, allowing the edges of the omelette to gain a slight crisp and turning the bottom a nice brown before lowering to Medium-Low heat.* Run your spatula around the entire edge of the omelette to make sure it's not sticking to the pan and also be sure to check the bottom of the omelette frequently so it doesn't burn, adjusting your heat accordingly

*If you find that the bottom is cooked really well but the egg is still very raw and runny on top, lift half of the omelette up with your spatula and allow the raw (egg) mixture to run underneath so it cooks better

6. Once the bottom is nicely cooked and the egg is a little more formed on top (not as liquidy), get the spatula under the omelette and in one quick and swift movement, flip the entire omelette onto its other side.** Cook for about 2 more minutes or until the omelette is done. If it looks done but you're concerned that it might be raw in the center then stab it with a fork. If it's runny then turn the heat down even more and let it cook for another minute or so

**Do not be discouraged if it falls apart when you try to flip it! Even if you end up having to cut it in half to flip or end up with two or three big pieces of the omelette, as long as you didn't end up with scrambled eggs, you're okay!

7. Once the omelette is cooked through, slide it onto a plate, give it a few shakes of that white pepper powder and then garnish with the remaining cilantro. Serve and enjoy with rice!

As simple as this sounds, it'll probably take you a few go's to perfect your Thai Omelette...There's definitely a technique to making an omelette (any omelette!) and it requires a lot of patience, practice, and fidgeting with your stove to find that ideal cooking temperature. Feel free to also experiment with different fillings! My other favorite combination is garlic, mushrooms, and shallots...mmmm! Yum!

Well, thank you for stopping by and I hope you enjoy creating your very own "Khai Jiao!"

Chokh Dee!

Stevie

Tom Kha Gai: Thai Coconut Chicken Soup

Hello and Happy Monday!

In case you haven't noticed, I freaking love soup. I could eat soup every day of the week in both scalding hot and freezing cold weather. It's definitely the Thai in me (there's no such thing as "Winter" over there) and one of the things my husband finds most bizarre and kind of annoying, especially when it's Summer, 100 degrees outside and I'm dragging him to Pho 75 for lunch - or breakfast - Us Thais...we don't really understand the concept of "Breakfast" food, which is why every meal is served with rice and you can easily have dinner for breakfast, breakfast for lunch, and lunch for dinner! Unless you check your watch, there's no telling what time of day it is when you're having a meal at our house in Thailand. Just ask my in-laws, their bellies were full of rice 24/7 when they came to visit! 

Having no concept of "Breakfast" and eating rice all the time used to embarrass the sh*t out of me as a kid and one of the reasons why I was always hesitant to have my non-Asian/White friends spend the night. Well, that and the fact that I always had to try and come up with some creative excuses as to why our house barely had any furniture in it and why the few pieces we did have were all pushed up against the wall and covered in plastic...? The best explanation I could come up with was that my mom was (forever) "redecorating"...But the truth is, like most Thais, she hates clutter, is totally OCD when it comes to cleaning, finds that furniture is always getting in the way of cleaning and is therefore more annoying than practical or even comfortable! Oh no, unless we had guests or my dad was around to insist we stopped behaving like cave people sitting around huddled and eating on the floor, the dining table went unused in the corner and the couch was just a teasing display of comfort.

Anyway, I was always afraid my non-Asian/White  friends would make fun of me or thought my family was weird or poor or something because we couldn't afford to serve an "American" or "English-Style" breakfast. I remember one time I was having an English friend of mine spend the night, she was so cool and I was so excited she accepted my invitation I went to my mom beforehand and asked her to PA-LEASE make us an American Breakfast - you know, a scrambled eggs, sausage, bacon, jam & toast kinda breakfast? She agreed and did, and served it all on a plate OVER RICE...?!? 

So what does that have anything to do with this soup? Nothing - Other than the fact that you can eat it it for breakfast and over rice.

Alright, enough of my ramblings, here's what you need to make this Double Yummy Too Much soup!

Ingredients (6-8 servings): 

- 1.5 lbs of skinless, boneless, Chicken Breast - Cut up in small, bite-sized chunks

- 20 Grape or Cherry Tomatoes - Just rinse, no need to cut up

- 12 White/Cremini Mushrooms - Cut off the stems, rinse, and quartered

- 1 fresh stalk of Lemongrass - Rinse then slice into smaller, diagonal pieces 

- 6-7 slices of Galanga (a.k.a. "Thai Ginger" NOT to be confused with regular Ginger. I buy them frozen and pre-sliced.)

- 5 Thai "Birds Eye Chilies" (My local Thai store didn't have these over the weekend so I had to substitute with another type of chili that aren't as spicy. Since they're bigger - photo below - I used 4) - Slice each chili into smaller, diagonal pieces 

- 1 whole Lime

- 2 Kaffir Lime Leaves
- 1 can of Chaokoh Coconut Milk (DO NOT SUBSTITUTE - It has to be THIS one because unfortunately, what I've discovered is that not all cans of coconut milk tastes the same. This is available on Amazon and at any decent Asian/Thai grocery store.)

- 1 cube Chicken Bouillon

- 1 tbs Mushroom Soy Sauce/ Light Soy Sauce

- 2 tbs Fish Sauce

- 1/2 tsp Maggie Sauce

- Cilantro for garnishing 

Directions:

1. Bring 1 quart of water to a boil then add the Chicken Bouillon Cube. Once the cube has properly dissolved, lower to Medium High heat and add the sliced Lemongrass and Galanga

2. Shake vigorously prior to opening then add the entire can of the Coconut Milk to the broth. Lower to Medium or Medium-Low heat so that the soup isn't bubbling and boiling over the pot

3. Add the Kaffir Lime Leaves, Tomatoes and Mushrooms. Let cook for about a minute, stirring occasionally

4. Add the chicken to the broth. DO NOT STIR. Make sure the meat is cooked on the outside (turns white) before stirring to separate the pieces of chicken that are stuck together. About 20-30 seconds

5. Add the Chilies, stir, and let cook for about a minute before adding the Light Soy Sauce, the Fish Sauce, the Maggie Sauce, and then the Lime* (just cut in half and squeeze in the juice). 

*Taste the broth with just half of the lime juice first and see how you like it before adding the whole lime. If you like how it tastes with just half of the lime then no need to add the other half. I prefer the flavor of the soup with the whole lime, but I think it's a matter of preference.

6. At this point you can probably lower the heat to Low while the chicken cooks. It doesn't take long, maybe like 3-4 minutes max but be sure to check on the chicken so it doesn't over cook and turn chewy/rubbery. You can check by spooning out a piece and cutting it in half - if it's white all the way through (no raw/pink spots) you're good to go!

Turn off the heat, serve yourself a bowl garnished with some fresh chopped-up cilantro and enjoy with a bowl of white Jasmine rice! (Oh and in case you didn't know, you're not supposed to eat the Lemongrass, Galanga, or Kaffir Lime Leaves!).

Thanks for stopping by and as always, Chokh Dee!

Stevie 

Tom Jued: A Classic Thai Soup of Minced Pork, Tofu and Bok Choy

Hello Friends!

If it's freezing where you are, if your body has succumbed to this cold that's going around, and if you're in the market for a healthier soup option than that can of Progresso Chicken Noodle Soup that's sitting in your pantry then this recipe is for you! Even if you don't like pork, you can easily substitute the meat with either ground chicken or ground turkey - it changes the flavor a bit, but trust me, it's still very Double Yummy Too Much!

In Thai, this dish is called, "Tom Jued" translated to mean "Bland Soup." I know. WTF. Sounds awful right? WRONG. This soup is the bomb, especially during the winter and when you're not feeling well. THIS is the dish that takes me back to my childhood; This is the dish that my mom would make for me whenever I was sick so to me, this soup is so much more than just "Double Yummy Too Much"...this dish represents Love because it was always/is always Made with Love.

So why such a shitty name? Honestly, I have no idea but the only reason I can think of is because it doesn't have all the crazy flavors you'd typically expect from a Thai dish - It's not sweet and salty and spicy and sour all in one bite, no, it's not bursting with that kind of flavor; It's really just simple, hearty, comforting deliciousness that will give you the warm and fuzzies.

And without further ado, let's get started.

Ingredients (4-6 servings):

- 1/2 lb of Ground Pork
- 1/2 block of Soft Tofu
- 3 heads(?) of Bok Choy
- 1 good size stalk of Chinese Celery
- 1 TBS of Preserved Cabbage
- 1 Cube of Chicken Bouillon
- 1/4 TSP of Maggie Sauce
- A few shakes (like 3-4) of Garlic Powder
- A few shakes (like 3-4) of Black Pepper
- A pinch of Salt

 

Directions:

Before you start preparing the soup, get your rice going in the rice cooker because this soup should be served with White Jasmine Rice on the side.

1. While the rice is cooking, let's prepare the pork balls by mixing the Garlic Powder, Black Pepper, Salt, and Maggie Sauce into the Ground Pork. I use my hands to mix everything up but if you don't like touching raw meat then use a fork and just fold the meat into itself, pressing down to ensure that the seasoning is well mixed into the meat. Once done, set aside while you get everything else ready.

2. Rinse then boil the Bok Choy in a separate, smaller pot. Just put them in water for 2-3 minutes or until the color changes to a rich green. It doesn't take long so be careful not to overcook or else it will turn soft/mushy and bitter; hence, boiling them in a separate pot and adding just enough for this serving. If you think there will be soup left over then feel free to boil extra Bok Choy (you can store in a zip lock bag) that you can later add to the broth when reheating. Once the Bok Choy is done, drain, and slice into smaller pieces.

3. Quarter up the block of tofu. I use 2 of the 4 blocks (or half of the entire block) in this recipe but if you don't like a lot of tofu, you can just use 1/4 and put away whatever's left over. Cut up the block(s) used into smaller cubes.

Please note: In order for tofu to keep, you must put it into a [small] container, submerged in cold water before returning it to the fridge.

4. Rinse and cut up the Chinese Celery. 

Note: It's the Chinese Celery and the Preserved Cabbage that really give this soup its authentic flavor. They're the "secret ingredients" to this recipe so please don't try to replace these two ingredients with anything else because it just won't taste the same. You will be able to easily find both at any Asian Grocery Store. 

Now that everything is prepared and chopped up, let's start making the soup!

5. Bring 1 QT of water to a boil then add the Chicken Bouillon Cube. Once the cube has dissolved, add 1 TBS of the Preserved Cabbage followed by the Chinese Celery. Stir. Lower heat to medium-high.

6. Now add the pork by using your fingers/hands to mold it into a small, bite-size ball (doesn't have to be perfect). Quickly form and add each pork ball to the broth one at a time. Let cook for about 2-3 minutes, stirring gently so they don't stick to each other.

7) Add the tofu cubes. Gently stir. Once the pork balls are cooked (you can check by spooning one out and cutting it in half to make sure it's not pink in the middle), turn off the heat and add the Bok Choy. Taste the broth. If you think it needs to be a little saltier then you can add 1 TSP of light soy sauce (I don't).

8. Serve and enjoy with a small bowl of white rice!

Thank you for stopping by! I hope you enjoy this soup as much as I do. If you end up making it, let me know what you think and don't forget to take a pic and tag me on Instagram and/or Facebook. 

Chokh Dee!

Stevie