Khai Yat Sai (Thai Omelet) Recipe

Ingredients

3 each eggs
1/4 tsp pepper
1/4 tsp salt

FILLING

3 tbsp onion, minced
1 large garlic clove, finely minced
1/4 cup green peas
1 medium tomato, in 1/2 dice
1/2 cup ground pork
1 tsp fish sauce (nam pla)
1 tsp sugar
1 tsp vinegar
1 1/2 tbsp catsup
1/4 cup green onion (bulb and stem) finely, minced

FILLING



Directions

In a pan heat oil, add onion and garlic, frying until
lightly browned. Add pork and fry for 5 minutes, add
peas, tomatoes, and remaining ingredients except the
green onion. Stir and cook for 10 minutes, adding a
few teaspoons of water if the mixture becomes too dry.
In a bowl beat the eggs well, add pepper and salt.
Prepare eggs in omlett fashion, and place above
filling on one side before folding egg over. Garnish
top with chopped onion, and serve Sirhicha hot sauce
on the side. (Khai yat sai)


Servings: 1 servings

 

 

Khai Yat Sai (Thai Omelet) Recipe brought to you by Recipe Ideas


Categories: Asian; Breakfast; Egg; Thai


The History of Recipes

Food historians have traced the existence of recipes far back into distant history, in truth as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, mostly, these ancient recipes were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.

Fascinatingly, the most ancient recipe in existence, according to historians is a collection of tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated.

As we move into The time of the roman empire 25BC a roman called Apicius created some scripts which described recipes enjoyed by wealthy Romans. He recounts how the meals were split into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the early Romans used a wide range of herbs and spices, including some that we all recognise for example basil, rue and parsley.

Over the following few hundred years, the powerful and rich tried to serve the most extravagent banquests, and as a consequence, the best cooks and their recipe collections were greatly in demand. Even so, it was during the 19th century the formal cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, verifying, and writing down recipes of the day.

By the arrival of the 20th century, cookbooks are increasing in popularity as a result of more people being able to read, more leisure time and having more money.

The introduction of television gave us celebrity chefs and the demand for the spin-off recipe books.

Which pretty much brings us up to date and the invention of the internet, permitting everybody to access thousands of recipes just like those on our web site.

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We hope you enjoy this Khai Yat Sai (Thai Omelet) recipe.

 


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