{"id":6130,"date":"2019-06-24T00:00:00","date_gmt":"2019-06-24T00:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/omelette-with-acacia-fronds\/"},"modified":"2024-10-22T22:35:41","modified_gmt":"2024-10-22T22:35:41","slug":"omelette-with-acacia-fronds","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/omelette-with-acacia-fronds\/","title":{"rendered":"Omelette with acacia fronds"},"content":{"rendered":"<p><strong>Ingredients<\/strong>\u00a0<br \/>\n\u00a0 \u2022\u00a0\u00a03 eggs\u00a0<br \/>\n\u00a0 \u2022\u00a0\u00a02 T garlic, chopped\u00a0<br \/>\n\u00a0 \u2022\u00a0\u00a01 C pak la or pak ka fronds, finely chopped<br \/>\n\u00a0 \u2022\u00a0\u00a0\u00bd t salt<br \/>\n\u00a0 \u2022\u00a0\u00a0\u00bd t pepper<br \/>\n\u00a0 \u2022\u00a0\u00a04 T oil<br \/><em>Serves two to six depending on the number of accompanying dishes<\/em>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"https:\/\/foodfromnorthernlaos.com\/2010\/09\/16\/acacia\/\" data-entity-type=\"file\" data-entity-uuid=\"623476d3-e041-4058-aed5-e72a90fa992a\" src=\"\/sites\/default\/files\/public\/inline-images\/fnl254.jpg\" width=\"800\" height=\"591\" loading=\"lazy\" \/>Kees Sprengers (Food from Northern Laos)<\/p>\n<p><strong>Method<\/strong><br \/>\n\u00a0 1.\u00a0\u00a0Break the eggs into a bowl. Add salt and pepper and mix with a fork lightly.\u00a0<br \/>\n\u00a0 2.\u00a0\u00a0In a wok, heat 2 tablespoon of oil. Toss in the chopped garlic and fry until translucent. Add the leaves and \u00bc teaspoon of salt. Stir fry, pushing the vegetables down for 1 minute.\u00a0<br \/>\n\u00a0 3.\u00a0\u00a0Remove the vegetables to the egg mixture; fold in.<br \/>\n\u00a0 4.\u00a0\u00a0Reheat 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.\u00a0<br \/>\n\u00a0 5.\u00a0\u00a0Transfer to a plate for serving.\u00a0\u00a0 \u00a0<br \/>\nInformation by <a href=\"Food from Northern Laos\">Food from Northern Laos<\/a> (<a href=\"The Boat Landing Cookbook\">The Boat Landing Cookbook<\/a>)<br \/><strong>Video by\u00a0<\/strong>\u00a0<a href=\"totikky tikky\">totikky tikky<\/a><\/p>\n","protected":false},"template":"","format":"standard","story-type":[247],"class_list":["post-6130","story","type-story","status-publish","format-standard","hentry","story-type-vegetable-dishes"],"acf":{"pkl_story_headline":"Acacia fronds can be cooked for soup or fry such as omelette with acacia fronds.The trees grow both in the wild and in northern gardens. <br \/>","pkl_story_authors":"Andy Souvanhphukdee","pkl_story_image":6141,"pkl_story_video":"","pkl_story_image_credits":"meemalee.com","pkl_story_file":null,"pkl_story_story_types":[]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/6130","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/types\/story"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=6130"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=6130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}