Khai Yat Sai (Thai Omelet with Filling)

We all have our comfort foods, and for Pooh,  Khai Yat Sai is it.  Years ago, I asked him what I could make that he couldn’t find in a Thai restaurant, and this was one of those things.  I suspect it isn’t a restaurant dish because it is so easy and the type of food you whip up at home.

[Khai Yat Sai, half cooked]

Khai Yat Sai

(about four servings)

2 tbsp vegetable oil
2 garlic cloves, finely chopped
1 small onion, finely chopped
1/2 lb ground pork
2 tbsp Thai fish sauce
1 tsp sugar
2 tomatoes, chopped (I use plum)
1/2 bunch cilantro (this depends on how much you like it)
ground black pepper
3-4 eggs (depends on how many each person would like)

(1) Heat oil in a skillet or frying pan.  When hot, add the onion and garlic; cook over medium heat for about 4 minutes until onions have softened. Add pork, and cook until lightly browned.  Be sure to break up any large pieces.

(2)  Stir in fish sauce, sugar and tomatoes.  Season to taste with the black pepper, then simmer over low heat until mixture has thickened a little.  Mix in the chopped cilantro and remove from heat.  Keep covered while you make the eggs.

(3) In a bowl, beat eggs and add a few dashes of fish sauce.

(4) Now, this is where preferences will dictate how you make your omelet.  You can either cook the eggs like a crêpe, place the filling in the middle and wrap.  OR – and this is how we do it – pour the egg into a hot oiled pan, and when it is just a little bit cooked through on the bottom, drop spoonfuls of the filling on top of the half-cooked egg.  Flip so that both sides are cooked, maybe another 2-3 minutes.  Serve on top of white rice.

Cook’s Note:
The recipe makes a lot of filling for one meal, I think, so I scoop out half for another day.  If I really don’t care what it looks like (see picture), then I pour the beaten egg on top of the filling that’s already in the pan.  Because there’s liquid there, the egg doesn’t fry up as well and makes it difficult to flip.   It won’t look pretty, but it tastes the same!  The filling is also good by itself, over rice.


One response to this post.

  1. Posted by gulez on January 19, 2010 at 2:28 am

    this sounds right up j’s alley! will have to try sometime now that i have a million eggs to spare.


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