Sunday, December 4, 2011

The perfect sauce for ไข่เจียว

I'm a weakling when it comes to spiciness, despite my Thai heritage. A few years ago, I was introduced to a mild sweet/sour/spicy sauce akin to Sriracha to use on Thai fried omelette (kai jiew -- ไข่เจียว). I searched high and low both in Bangkok and in the US, and so far no luck.

The below sauce has been so far the best substitute. What sauces do you use on your eggs?

As far as the ไข่เจียว recipe goes, it's one of my favorite comfort foods and very much an organic process. Make sure to review the steps before you start bc with the pan so hot, it goes pretty quickly -- quickly enough that I can't take pics during the process. I may ask M to help me out next time.
  1. Put a small frying pan or wok on the stove with about 1 tbsp oil and heat it on medium-high to high. The hotter the pan, the better the texture of the eggs...but also the faster your eggs will overcook/burn, so with practice you'll find the right heat level for you.
  2. Beat a few eggs with light soy sauce and fish sauce to taste; I usually use a 1:3 ratio. 2-egg omelette is good for 1.25 cups cooked rice.
  3. When the pan is nice and hot / lightly smoking / the oil is very runny, it is ready. Dump the beaten eggs into the pan. It should crackle and puff up immediately on the edges.
  4. Use a heat-resistant spatula to push the edges in and let the uncooked runny egg on top rush to the edges. Let it set a little bit, then repeat a few times until most of the runny egg has been redistributed to the edges.
  5. Carefully flip the omelette to cook the other side. It should puff up a little bit more, but if it doesn't don't worry. 
  6. 30 seconds should be enough if your pan was properly hot, but you can check the underside. It should be a nice golden brown.
  7. Flip directly onto a bowl of steamed rice and serve with sriracha sauce! Yum!

Another favorite, and far more dramatic Thai dish:

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