Thai omelet with pork

Ingredients for 2 servings:

• 200 g minced pork
• 1 small white onion(s), finely chopped
• 2 garlic cloves, finely chopped
• 2 tbsp oil (peanut or soybean oil)
• 2 tbsp fish sauce, up to 3 tbsp
• 1 tsp palm sugar or brown sugar
• Pepper, freshly ground black
• 2 m.-large tomato(s), skinned, pitted and chopped
• 1 tbsp coriander greens, chopped fresh
• 5 eggs
• 1 tbsp soy sauce or fish sauce
• 2 tbsp oil (peanut or soybean oil)
• Chili pepper(s), red, pitted and cut into strips
• Spring onion(s), in rings
• Coriander leaves, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Kai Jiaw Muh

Heat 2 tablespoons of oil in a wok. Sauté the garlic and onion over medium heat, stirring constantly, for about 4 minutes until softened. Stir in the minced meat and fry for about 8 minutes, until cooked through, lightly browned, and crumbly. Stir in the fish sauce, sugar, and tomatoes, season with pepper, and simmer gently over low heat. Remove the wok from the heat and finally stir in the coriander leaves. Cover the wok to keep the filling warm. Lightly whisk the eggs and soy sauce. Heat the oil in a non-stick frying pan over medium heat. Pour in half of the egg mixture and swirl the pan gently. Let it set over medium heat until the bottom is golden brown. Spread half of the filling in the center of the omelet. Fold the edges of the omelet over the filling to form a parcel. Place the omelet on a plate, folded side down. Use the remaining ingredients for the second omelet. To serve, halve the omelets and sprinkle with spring onion rings, chili strips, and coriander. Serve with Prik Nahm Plah (see my profile) or sweet chili sauce for dipping.