March 22, 2024
Ingredients
• 3 eggs
• 2 T garlic, chopped
• 1 C pak la or pak ka fronds, finely chopped
• ½ t salt
• ½ t pepper
• 4 T oil
Serves two to six depending on the number of accompanying dishes.
Kees Sprengers (Food from Northern Laos)
Method
1. Break the eggs into a bowl. Add salt and pepper and mix with a fork lightly.
2. In a wok, heat 2 tablespoon of oil. Toss in the chopped garlic and fry until translucent. Add the leaves and ¼ teaspoon of salt. Stir fry, pushing the vegetables down for 1 minute.
3. Remove the vegetables to the egg mixture; fold in.
4. Reheat the wok or frying pan, add a further 2 tablespoons of oil, heat well and pour in the mixture. Let it cook undisturbed for several minutes, and then flip or turn the omelette over. Cook several minutes more and turn again. Repeat at least twice. Occasionally push down on the omelette to release air and flatten it. Fold the omelette in half, pushing down on it. Flip the folded omelette twice, pushing down on it with each flip.
5. Transfer to a plate for serving.
Information by Food from Northern Laos (The Boat Landing Cookbook)
Video by totikky tikky
