Sunday, January 20, 2013

Thai-Inspired Caramelized Carrot Omelette


I'm definitely getting better at improvising. Or at least cooking without recipes. This dish was inspired by a dish I had at Little Serow, a Thai restaurant. The dish in question had squash (or maybe it was sweet potato...can't remember) stir-fried with carrot and egg, with the egg done in large, but broken up curds. I didn't have squash on hand, and wanted something that would be quick anyway, so went for caramelizing carrots to go with the very savory egg with fish sauce. It worked out great. No sugar is necessary to round out the fish sauce's flavor since the browned carrots are so sweet, themselves. If I wanted bigger curds, then I could have beaten in a little water or broth to the eggs.

Caramelized Carrot Omelette

2 eggs
1 tsp fish sauce
dash of white pepper

1 medium carrot, julienned

1 clove garlic, minced
1/2 tsp ginger, minced
1 scallion, chopped, whites/greens separated

1 TBS peanut or vegetable oil
  1. Beat eggs with fish sauce, white pepper, and scallion greens, and set aside.
  2. Heat skillet over medium high heat. Add oil and swirl around pan—it should flow quickly if the pan is hot. Spread julienned carrots around skillet and leave to brown, tossing occasionally (several minutes).
  3. Once carrots have begun to brown, add garlic, ginger, and scallion whites and stir-fry until fragrant and starting to brown, about a minute.
  4. Turn heat down to medium. Pour egg mixture into the skillet, tilting the pan to let the egg cover the whole surface. With a spatula, push egg gently from one side of the skillet to the other. As the egg bunches up, tilt the pan to allow still liquid egg to flow to the revealed hot skillet surface—as you might when making scrambled eggs. Continue doing this until the egg has formed into a mass of curds, but is still moist. Remove from heat and serve over freshly steamed rice or congee, or by itself.

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