You should make this protein-packed Kai Yad Sai.

There are some childhood dinners that stand out in your memory. Day. ” You think that’s comfort food, right? For me, it’s kai yad sai on jasmine rice. This Thai dish has all the hallmarks of a very satisfying meal, and it’s sure to please everyone at the dinner table. Adaptable enough to make people happy.

Kai Yad Sai translates to English and means “stuffed egg”. For those unfamiliar, imagine something like an omelet pouch filled with flavorful minced meat. The egg acts as a thin, edible wrapper that, when broken open and filled with filling, reveals a little bit of egg in each bite. An omelet is usually shaped like a square or rectangle around the minced meat, but my mom simply rolled it into a filled cylinder.Kaiyadosai is usually filled with minced pork, but it can also be replaced with minced meat or crumbled tofu or seitan.It can be eaten for lunch or dinner, with or without jasmine rice. I will choose a punch golden mountain sauce (or if you can’t find it, Maggie is the next line).

Kai Yad Sai, like all good food, starts with aromatics. If you have a mortar and pestle, put garlic, coriander, and pepper in there, no matter how large or small. If not, you can use a knife to cut it into a paste or as fine a mince as possible. Put the paste in a hot frying pan with 1 teaspoon of neutral oil and fry gently until fragrant. Sprinkle the diced tomatoes and onions with salt to help the ingredients release moisture and cook through.To prepare ground pork (or turkey, chicken, beef, or tofu crumbles), add soy sauce and ⅛ tsp. Baking soda to help with browning Prevents meat from drying out. When the mixture in the pan is soft and cooked through, add the minced meat. Loosen the meat with a wooden spoon and add the chopped long beans. If chopped green beans are readily available, you can substitute them (my family has been known to use peas from time to time). When the meat is browned, season with sugar, oyster sauce, and fish sauce. Remove meat filling from heat and taste. If you want to balance the flavor and acidity, add a squeeze of lime juice. Set this aside while you prepare the eggs.

To make the oyster part, you need fewer eggs than you would use for a breakfast-style omelet because you cook it in very thin layers. For 2 servings, use 3 eggs total. Stir the eggs in a measuring cup and dilute with about a teaspoon of water. This amount of water is enough to loosen the eggs and spread them thinly on the pan, but just enough for the omelet to evaporate during cooking without becoming soggy.

Add half a teaspoon of neutral vegetable oil to a nonstick skillet over medium-low heat. Pour half of the scrambled eggs into the frying pan. Tilt the pan while cooking to increase the circumference of the egg disc. After a minute or two, Eggs should set completely. Lifting the edge will only wrinkle the surface. The egg should be flexible, with a few light brown spots on the bottom, but not blackened or hardened. Remove the pan from the heat and fill the omelet with half of the meat filling. If you have a square shape, add the filling to the center and fold each “side” of the egg circle to the center to create a square pouch. Place seam side down on plate. To make a cylinder, pour filling in a line down the middle and fold one side over it, then the next. Gently roll onto serving plate. Repeat for other servings.

The resulting dish can be served as is, in all its protein-rich, low-carb glory, or with a pile of rice. You will love the balance.Sprinkle chopped Thai chili peppers on top if you want heat. hot thai kitchen recipe.

Khai Yad Sai (Thai stuffed egg)

material:

• 3 cloves of garlic
• 1 coriander root (or 1 coriander stalk)
• ½ teaspoon white pepper
• 6 ounces ground pork (or ground beef)
• 1 tablespoon soy sauce
• 1/8 teaspoon baking soda
• 2 teaspoons vegetable oil (divided)
• 1/4 white onion (finely chopped)
• ⅓ cup tomatoes (seeded and chopped)
• 1/2 teaspoon salt
• 3 tablespoons chopped long beans (substitute mung beans or peas)
• ½ tsp sugar
• 1 tablespoon oyster sauce
• 1½ tsp fish sauce.
• splash of lime juice
• 3 eggs

Grind the coriander root, garlic and peppercorns to a paste in a mortar and pestle. (Alternatively, chop into a paste and use pre-ground peppercorns.) In a small bowl, mix ground pork with soy sauce and sprinkle baking soda on top. Toss and stir until everything is evenly incorporated.

Add 1 teaspoon of oil to the skillet. Fry the garlic paste over medium-low heat until fragrant. Add chopped tomatoes and onions with salt. Cook this for a few minutes until everything softens and breaks apart. Add the meat and place over medium heat. Stir and crumble while cooking. When the meat is browned, add the beans and sprinkle the oyster sauce, fish sauce, and sugar. Stir for an additional minute and remove meat from heat. Add a spritz of lime juice. set aside.

In a measuring cup, stir eggs with 1 teaspoon of water. Add half a teaspoon of oil to a frying pan and heat over medium-low heat. Pour half of the scrambled eggs into the frying pan. Tilt and rotate the pan as the eggs cook to increase the size of the circles and keep them thin. After a minute or so, the eggs will set completely.

Turn off the heat and put half of the meat ingredients on top of the eggs. Fold the egg over the meat as a square pocket or roll into a tube.serve alone Or, serve with fresh jasmine rice and chopped chilies. Repeat with the other half of the egg and filling mixture. Eat immediately or pack for the next day’s office lunch. Chill and eat at room temperature, or reheat in a loosely-covered container in the microwave for about 45 seconds to cool.