Omelette in clear soup (Kaeng Jeut Khai Jiao)

Ingredients :

3-4 eggs

1-2 lettuce plants

1 tsp dried salted vegetable

1 coriander plant

1 tsp chopped garlic

1/2 tsp ground pepper

2-3 tbsp fish sauce

5 cups soup stock or water

4 tbsp cooking oil

Method :

1. Bring the stock to a boil. If you wish to add pork, drop small lumps of the ground meat into the stock.

2. Beat the eggs and fry in a wok until firm. Now, move the egg off to one side, put in the garlic, and sauté until fragrant and golden. Next, return the eggs to the middle, break up with the spatula into pieces, transfer the contents of the wok to the pot, and when the stock returns to a boil, add the fish sauce.

3. Place lettuce leaves in a bowl, dip the soup into the bowl sprinkle with The pepper, coriander greens, and dried salted vegetable, and serve hot.

Taohoo Song Krueng (Fried Bean Curd Dressed with Oyster Sauce)

Tao Huu Song Krueng
(Fried Bean Curd Dressed with Oyster Sauce)

Prepare:

1 cup bean curd
1 group scallion (cut 1 inch)
1 group Chinese celery (cut 1 inch)
1/2 cup minced pork
1/2 cup sliced carrot
1/2 cup corn flour
1/2 cup shitake mushroom
1/4 cup asparagus (cut 1 inch)
1 tbsp. minced garlic
1 sweetbell pepper (sliced)

1 tbsp. fish sauce
2 tbsp. oyster sauce
1 tbsp. soy sauce
vegetable oil

Cooking Instructions:

1. Dissolve corn flour with 1/4 cup of water.

2. Dip bean curd in mixed corn flour. Fry it until it has yellowish color.

3. Put fried bean curd in a strainer.

4. In the pan, put 1 tablespoon of olive oil. Fry minced garlic and then put mince pork. Cook for 5 minutes.

5. Next, add fish sauce, oyster sauce, soy sauce. Put carrot, scallion, chinese celery, asparagus, shitake mushroom. Pour the mix 1/2 cup corn flour with 1/2 cup of water in the pan. Stir until the sauce get thick.

6. Turn off the fire. Dress the sauce mixed from number 5 over fried bean curd.