How to make Cha-om Omelette ชะอมไข่ทอด : Jolly Kitchen with Kiet

Ingredients
4 large eggs
200g or a small bunch of Cha-om
1 tsp oyster sauce
1 tsp fish sauce
½ tsp white pepper powder
G’day it’s Kiet here once again. Welcome to my Jolly Kitchen. Have a look at this beautiful omelette in the background. That’s right, we are going to make it today.
Alright, lately I have been giving you a rather more complex recipe. Today we are going to tone it down and pull it back to the ground at basic level. With a few ingredients yet we can put out a wonderful delicious dish. Let’s see if you can pull this off.
Today’s ingredient is seasonal vegetables yet rather unusual and unfamiliar to many. This green leaf fern lookalike, thorny branch has an official name as ‘Cha-om’ in Thai or more scientifically named Senegalia pennata. The aroma of Cha-om is not necessarily a pleasant one; one name refers to the plant as “stinky leaf.” The overwhelming fragrance is diminished with cooking, but can be rather potent when raw.
Ok, it’s smelly, thorny and only available in selected markets. Why bothered? Well, let’s here about its nutritional value facts; Cha-om is a vitamin-rich vegetable, containing high amounts of vitamin A, calcium and iron, as well as vitamins B and C. The herb is also a good source of fiber and phosphorus. Cha-om contains various beneficial nutrients, such as beta sitosterol, which helps lower cholesterol and promotes prostate health, and tannins, which are anti-microbial and have antioxidant properties. Can you believe I paid 2 dollars for this? What a bargain!
Alright, the way to cook this vegetable is quite simple. Young leaf, tip and soft stem are edible parts. You carefully pick a young leaf off the stem just like I show you here. Next you are going to need some eggs. I ethically consciously picked free range eggs due to peer pressure and self-moral regulation as today's ingredients. You should do it as well to help save this planet and be a more educated consumer. Okay? 3-4 should be enough to make about 2 servings. Greedy more will eat the whole omelette in one go. Crack the eggs into a bowl like this, make sure there is no shell drop in there.
When it comes to seasoning I like to keep it simple. You only need to add oyster sauce for the umami, fish sauce for originality and white pepper for sassiness. I don’t usually measure all these but rather eye balling. I can’t tell you why but it works for me. Maybe I grew up eating a lot of omelette and being Thai also helps. This way it will make your life so much easier to keep your cooking simple with minimal effort. Then you are going to grab a trusty whisker and beat it till all well combined. Don’t whip because this omelette doesn't need to be puffing up like a bubble.
Now, have a final look at these ingredients once again and make a wish! Cha-om, check! Egg batter, check!, cooking oil, check! Ready to go. Heat up a sauce pan using low heat. Add cooking oil and wait till it is heated up. Then carefully pour egg in there. From this point forward we are going to start adding the rest of the ingredients. Be sure not to turn the heat too high due to the egg being easily cooked and can be burned. Hint, using low heat will reduce omelette puffiness which results in more pancakes like texture wise. Generously add green Cha-om leaf into the omelette right after pouring. This way it will cook evenly and in time for us to flip to the other side. It might seem like a lot but once cooked, these leaves will shrink and reduce in size. Use spatula to jolt around if you wish.
Peaking at the bottom to see if it is golden brown, then you are going to flip to other side. This way it will keep the omelette cooked and even round like a pancake. It should take another 2-3 minutes to cook then remove from heat and get ready to serve. Alright, here is your golden brown Cha-om omelette with high protein, vitamins goodness. If you enjoy this video and want to support the channel, you know the drill, subscribe, like and spread the love. Enjoy and have a great weekend. See you in the next video. Byeeeeeeee.
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Perfect. Thanks