Stuffed omelet (Kai yat sai) from In Her Kitchen: Stories and Recipes from Grandmas Around the World (page 50) by Gabriele Galimberti

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Notes about this recipe

  • Ishie1013 on August 28, 2024

    Scrumptious, and I can't believe I never though of using a wok to make an omelet before, but that was brilliant. You put the six eggs in and keep swirling in a larger and larger circle like you'd make a crepe. Like the earlier pasteles, this makes too much filling, and I did struggle with how exactly to seal this omelet or 'flip' it with a lot of filling and the depressed bottom of the wok pan, so it burned a bit on the bottom and was *still* delicious. Also seems like something that can be adapted. I did serve it with the optional rice as suggested. The flavor was not far off from what I was eating on the side of the road at a plastic table in Thailand.

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