I’m always joyously surprised at how creative the simplest preparations of food are especially street food and especially in Southeast Asia. The difference between how a western cook uses a wok and how it is employed in the Asian Pacific is such an interesting look into culture and creativity.
I really appreciate these videos. It's soothing to watch someone cook well, and talk knowledgeably about food. It's a nice change from the more toxic parts of the internet
Especially some of the more toxic parts of food UA-cam where the most important thing about any given dish is how many mortgages you’d have to get in order to pay for the ingredients.
I remember going to a mall food court in Thailand and ordering what I thought was an eggplant omelette in this style. But in fact the menu said egg ant. I thought it was a spelling error. It actually was an ant egg omelette. Surprisingly delicious!
@@bgleadbetter The French could just as easily say something as nasty about Thai omlettes - it looks like something from the bottom of a wet gutter. There's no such thing as cultural superiority. Different cuisines exist for a reason
Happened to have all of the ingredients for the sauce and I made it to have with dinner tonight. Incredible flavor and a very quick and easy process. I went a little heavy on the peppers and my lips are still tingling but wow. The amount of new ingredients/techniques/flavors that I've made after watching these videos is awesome, thanks for doing these Kenji.
I like how these videos are shot POV style instead of the usual slick and clean cut style of a TV cooking show. Makes it much more realistic and easy to follow for me
Kenji, thank you so much for these videos. You are truly generous to teach us, entertain us, and let us get to know you a bit. This is amazing work and I am so grateful for these calming, interesting, inspiring, delicious videos!
@@JKenjiLopezAlt Absolutely! After I met my wife (from the Philippines), I almost immediately started using spoon and fork for rice dishes. It really boggles my mind why we westerners consider a spoon as a tool "just for liquids".
I'm Vietnamese, we make this all the time at home (never knew Thailand has a version too!), we call it "trứng rán thịt" - literally fried eggs with meat. Vietnamese version doesn't have dipping sauce - I feel like we as a nation have much less dipping sauces than our neighbours. We usually just pan-fry it with enough oil to cover the bottom of the pan, and do it low and slow so the pork cooks through without burning the eggs. It still makes some of those crispy edges, but much less, and looks more like a frittata. Kenji is right though, those frilly crispy bits are the best. I was wondering if Kenji has tried this with pork brain instead of mince, it's a well-loved dish in Vietnam, though I myself am not a fan because of how fatty it is
Pork brains and eggs is also a thing here in the deep south US, or at least Georgia in particular. Absolutely delicious, especially with some wilted poke salad greens in it.
Trung ran thit is good and very similar but much more dense that the Thai version. I do love that “poofy” Thai omelette texture and yes I agree I love the variety of sauces. In Vietnam it’s usually just soy sauce and chilies with their omelette.
The "dipping sauce" is actually just a condiment(?)(idk if that's the right word). Think of ketchup. It's for similar purposes. You don't necessarily have to pair them up. It's not part of the dish but a "you can, and many do eat with it" sort of energy.
Also the point about less oil, actually you don't _need_ that much oil to make it (the Thai version of the omelette). But Kenji's version is a style, albeit exuberant imo. The key is hot oil and a wok. Using a metal spatula to break it up (let the inner part come out and cook7/set) and then flipping it (also using the spatula) takes some skill, but that's what people normally do. Whatever tools work for you best tho.
@@ahhhhhyeah Yes it's probably denser but I love how the meat keeps the omelette moist and kind of gooey. It's my comfort food really. And no dipping sauce at all for omelette in my family, not even soy sauce nor fish sauce
I love your videos so much Kenji! Straight up POV cooking instead of polising with FX, angles, photos etc. Pure content with knowledge instead of product placements. Pure honesty when you say things like "you could make that more fancy, but I'm just cooking for myself, I don't need it fancy". Couldn't be any better! Keep it up!
Sorry, I had to pause the video and ask: Is that a wooden spoon with a smaller wooden spoon at the other end? _Where do I find such a magnificent invention?!_
My Thai wife was yelling "paw, paw!" (Enough!) at the TV during your liberal application of fish sauce in the nahm plik there. 😂. Great video as always, Kenji!
I did not scrub well once when making chili or enchiladas (can't remember), and it's a good thing for you that you got the warning. However, I'll never forget :-)
Kenji always provides incredible tips, including "don't touch your other bits" after handling chili's/peppers. I learned this the hard way after preparing a jalapeno before having a scratch
I made this tonight for dinner. It turned out great! I thought it would be difficult to flip especially since I don’t have a wire strainer like Kenji but I used two big spatulas and it was went fine all three times. The sauce is sooo good.
Hey Kenji, I was watching a Chef Wang video- Eggplant Dragon- and at around the 4:00 mark he says to add white sugar for umami (or at least that's what the subtitles say). Do umami and sweet flavors overlap? Could you help to give me a bit of clarification? Thanks!
Hey Kenji, I'm curious about the difference between the nam pla prik and nuoc cham. Is it the higher amount of chili and garlic? I've made nuoc cham based on a Serious Eats recipe but never tried this other one before.
One is Thai and one is Vietnamese. They are very similar. Nam pla phrik can be as simple as just fish sauce and chiles while Nuoc cham typically has other flavorings. But they def overlap.
@@Ash_Wen-li in Thailand it’s equally cheap to eat out as it is to eat at home, so it was very common for my family to eat at the local market. I did very little cooking from the ages of 0-7 lmao
Hey Kenji, I was wondering if you were still planning on reviewing the Anova Precision Oven, or have and I missed it. Love your content and reviews, cheers.
This is found all over Southeast Asia! Have you tried it with some lentil soup on the side or with a super, thin flaky rice flour roti? My favorite filling for this is with squash blossoms
For vegetarians, would soy sauce work in a pinch as a fish sauce replacement? I know they're not the same at all but as a carnivore who's married to a veggie, soy sauce is the best replacement I can think of.
As a Thai person, I always grew up eating and making it with soysauce!! Please try Golden Mountain Seasoning sauce or Healthy Boy Brand mushroom soy sauce☺️✨
This has minced pork in it, so its "khai jiaw moo sub". Most Thais don't really make it this way, it's on the fancy side. The "normal" way is about half as much oil, with very little of the stringing (and crispy bits), and you eat it with Thai sriracha sauce or fish sauce (or plain is fine too). The condiment made in the beginning is rarely served with khai jiaw. Also, if you like the crispy bits, there's a way to make it so that it's all crispy bits, which is to drizzle it from high up. Recently it's been trending in Thailand to pour the egg in before heating the oil, which supposedly results in better taste and texture. Anyways, it's still delicious, just not what a typical Thai would normally eat.
This reminds me of when my parents made egg foo young at our Chinese take out, those fried stringy bits were the best. BTW, is that a new tattoo or did I totally miss that before?? Any specific meaning behind it?
So almost at a million subscribers. What drives you, a quite successful chef, to do UA-cam. You don't do sponsors you absolutely never shill anything. Is this just a hobb?. I personally benefit so much from your videos. I don't know I'm just do glad you are here. Thanks for the inspiring videos
Hey Kenji. Thanks so much for deciding to make this - a bucket list item! You made it look (relatively) relaxed process too. Will try soon. Meanwhile, what brand of cooker do you have? It looks excellent.
I've never seen a deep fried omelette before. Just after I've gotten the hang of French omelettes. This must be a very different experience...I'll have to try it out.
Oh, wow. I'd completely forgotten about this dish and how good it is. I used to order this when I lived in Thailand 20 years ago, but never knew how to make it. Kai jiao just means scrambled egg, but the way they do it so savory.
that’s quite a lot of palm sugar in prik nam pla. usually, we would use that as a dip called “nam pla whan” (sweet fish sauce dip) for green mango or, sometimes, guava as a snack. but, for khai jeow, the main ingredients for prik nam pla are just fish sauce, chopped bird’s eye chilli, garlic and a bit of lime squeeze, sometimes people adds chopped shallots in as well.
For all of us that have electric stoves that can't really use a round bottom wok. How much oil would I need in a normal pan to make something like this? Would like half an inch depth be enough?
I respect you Kenji. Alot. big fan. Love your work -- but my friend I cant watch the videos! I get a headache with all the movement .. I close my eyes and just listen to your instructions :|) so thank you for being clear with with instructions :)
wow, this was real quick. I always love your vids, Kenji! question - why do you have a butcher block and then put a cutting board on top? I'm setting up my kitchen right now and I'm wondering if I should do the same.
it feels so weird as a Thai that everyone calls this "Thai Omelette" when I just call it Omelette whenever I mention it to other people my whole life lmao
I like how the doggos wandered over and Kenji immediately reassured them they'll get some. Always love how Jamón takes a bite. Oh, and the omelette looks tasty too!
This reminds me of Nasi Bujang (Bachelor's Rice because its cheap) just straight up rice, crispy oily omelette, some sambal and plain soup i used to eat at college.
I have been searching for eggs like yours with their glorious orange color to no avail. I’m aware they get that color from what chickens are fed but I’m stuck in Houston with supermarket eggs. Love your channel!
I grew up eating this since my dad always loved making it with a nice bowl of rice. As an adult, I prefer eggs very under but now I’m thinking it should give it another shot.
I would watch Kenji just straight up boil water for 15 minutes and tell stories at this point.
"Hey everyone it's Kenji and we're going to be making boiled dihydrogen monoxide."
Good idea for a video.
@@JKenjiLopezAlt I'm looking forward to April 1st 2022
I check for new videos everyday! I don’t care what he’s cooking, I watch religiously!
Couple that with just washing the dishes with the story time.
I live in Thailand and always get excited when Kenji makes basically what I eat everyday for like 40 baht. Much love ✌️
Yeah I miss being able to get great meals for a dollar. Can't find it in America
I’m always joyously surprised at how creative the simplest preparations of food are especially street food and especially in Southeast Asia. The difference between how a western cook uses a wok and how it is employed in the Asian Pacific is such an interesting look into culture and creativity.
Wow, still on 40 baht! Crazy! I was there over 12 years ago and I think that was price . Ate that almost everyday for 3 months lol.
If you pay 40 baht for an omelette you are over paying
@@KezieBeVibin but we also make more than a dollar a day in America
I really appreciate these videos. It's soothing to watch someone cook well, and talk knowledgeably about food. It's a nice change from the more toxic parts of the internet
Especially some of the more toxic parts of food UA-cam where the most important thing about any given dish is how many mortgages you’d have to get in order to pay for the ingredients.
I remember going to a mall food court in Thailand and ordering what I thought was an eggplant omelette in this style.
But in fact the menu said egg ant. I thought it was a spelling error. It actually was an ant egg omelette. Surprisingly delicious!
Some helpful Thai kitchen translations from when I was a Thai cook.
Gai = Chicken
Moo = Pork
Nuea = Beef
Goong = Shrimp
Geang = Curry
Phad = Stir-Fry or Fry
Satay = Grill
Yum = Mix / Salad
Thom = Soup
Yang = Grill too
Khao = rice
Satay is actually the name of spice mix used for that specific type of grilled meats.
ต้ม just means boiled, not soup
gaeng is soup. curry is one type of gaeng. not all gaeng is curry.
satay is a specific dish. yang is grill.
thom/tom is literally "to boil".
"it's a little bit different to a French omelette"
I burst out laughing
I didn't expect for him to say this until the omelette was already frying in oil lol
oh cooking humor! only a few will get it! Ha!
One day the French will learn the secrets of crispy eggs and frying meat that isn't chicken as if it is.
Yeah, this one actually looks good. French omelettes look like I’m just gonna eat a booger.
@@bgleadbetter The French could just as easily say something as nasty about Thai omlettes - it looks like something from the bottom of a wet gutter. There's no such thing as cultural superiority. Different cuisines exist for a reason
Happened to have all of the ingredients for the sauce and I made it to have with dinner tonight. Incredible flavor and a very quick and easy process. I went a little heavy on the peppers and my lips are still tingling but wow.
The amount of new ingredients/techniques/flavors that I've made after watching these videos is awesome, thanks for doing these Kenji.
Love the Pailin's Kitchen shoutout. I've learned so much from watching her videos over the years.
I like how these videos are shot POV style instead of the usual slick and clean cut style of a TV cooking show. Makes it much more realistic and easy to follow for me
Kenji, thank you so much for these videos. You are truly generous to teach us, entertain us, and let us get to know you a bit. This is amazing work and I am so grateful for these calming, interesting, inspiring, delicious videos!
when jamon is hangin out ready to eat you know it's gonna be good
I appreciate the attention to detail of using spoon and fork with a dish like this that has rice and eggs.
Makes it way more authentic
Also just makes it easier to eat!
@@JKenjiLopezAlt Absolutely! After I met my wife (from the Philippines), I almost immediately started using spoon and fork for rice dishes. It really boggles my mind why we westerners consider a spoon as a tool "just for liquids".
I'm Vietnamese, we make this all the time at home (never knew Thailand has a version too!), we call it "trứng rán thịt" - literally fried eggs with meat. Vietnamese version doesn't have dipping sauce - I feel like we as a nation have much less dipping sauces than our neighbours. We usually just pan-fry it with enough oil to cover the bottom of the pan, and do it low and slow so the pork cooks through without burning the eggs. It still makes some of those crispy edges, but much less, and looks more like a frittata. Kenji is right though, those frilly crispy bits are the best.
I was wondering if Kenji has tried this with pork brain instead of mince, it's a well-loved dish in Vietnam, though I myself am not a fan because of how fatty it is
Pork brains and eggs is also a thing here in the deep south US, or at least Georgia in particular.
Absolutely delicious, especially with some wilted poke salad greens in it.
Trung ran thit is good and very similar but much more dense that the Thai version. I do love that “poofy” Thai omelette texture and yes I agree I love the variety of sauces. In Vietnam it’s usually just soy sauce and chilies with their omelette.
The "dipping sauce" is actually just a condiment(?)(idk if that's the right word). Think of ketchup. It's for similar purposes. You don't necessarily have to pair them up. It's not part of the dish but a "you can, and many do eat with it" sort of energy.
Also the point about less oil, actually you don't _need_ that much oil to make it (the Thai version of the omelette). But Kenji's version is a style, albeit exuberant imo. The key is hot oil and a wok. Using a metal spatula to break it up (let the inner part come out and cook7/set) and then flipping it (also using the spatula) takes some skill, but that's what people normally do. Whatever tools work for you best tho.
@@ahhhhhyeah Yes it's probably denser but I love how the meat keeps the omelette moist and kind of gooey. It's my comfort food really. And no dipping sauce at all for omelette in my family, not even soy sauce nor fish sauce
I love your videos so much Kenji! Straight up POV cooking instead of polising with FX, angles, photos etc. Pure content with knowledge instead of product placements. Pure honesty when you say things like "you could make that more fancy, but I'm just cooking for myself, I don't need it fancy". Couldn't be any better! Keep it up!
This is the best food channel on this website without a doubt. Thanks for all you do Kenji
Watching this while eating lunch makes me want a second, deep-fried lunch
Sorry, I had to pause the video and ask:
Is that a wooden spoon with a smaller wooden spoon at the other end? _Where do I find such a magnificent invention?!_
I found it at some random shop in Sonoma, I believe. Olive wood. Or maybe somewhere in Europe. It's not quite as useful as it seems.
Food52 sells a spoon like that.
@@JKenjiLopezAlt I'd imagine it's a bit hard to hold it without getting your hand dirty after using the tasting spoon yeah
@@JKenjiLopezAlt Sign of the Bear maybe? Its on the square.
@@JKenjiLopezAlt Bah, that's a shame... still though, looks neat!
YES, kai jiaow moo (pork omelette). I literally have cravings for this late at night - love from BKK.
My Thai wife was yelling "paw, paw!" (Enough!) at the TV during your liberal application of fish sauce in the nahm plik there. 😂. Great video as always, Kenji!
Huh, thank you for the warning. I never thought anyone would ever warn me about the dangers of not scrubbing well before touching my "other bits "
I did not scrub well once when making chili or enchiladas (can't remember), and it's a good thing for you that you got the warning. However, I'll never forget :-)
I've seen that happen. Dude thought he'd washed well enough....he did not.
Yep! Took a pee break one time after dicing jalapenos.. you only need to make that mistake once.
For me, it was after chopping a pound of habaneros...
Yeah, as soon as Kenji said that, I had a flashback and could feel the burning sensation.
Heed the warning, children.
I had never heard about deep frying eggs before, I'm really impressed by this. Looks versatile enough to be good with just about anything
You never think about deep frying something like an omelette and then it makes a world of sense
you know you hungry when the palm sugar looks like glazed donut holes
i was just thinking that lmao
Kenji always provides incredible tips, including "don't touch your other bits" after handling chili's/peppers. I learned this the hard way after preparing a jalapeno before having a scratch
💀
You had me in the first half not gonna lie
Love your videos, Kenji! It's always a delight to my day to watch them! Keep up the amazing work!!
That pause before "...your other bits". That's real life experience talking.
I made this tonight for dinner. It turned out great! I thought it would be difficult to flip especially since I don’t have a wire strainer like Kenji but I used two big spatulas and it was went fine all three times. The sauce is sooo good.
I missed binge watching your videos, I should go for another right now!
"Other bits"
Yeah I learned that one the hard way
Indonesia have this kind of crispy omelette too. Very hearty and delicious!!
Is anyone else tickled that "moo" = pork in Thailand? Thanks again for the fascinating demo Kenji!
This are some of my favourite cooking videos!
I love that he linked to Pailin's channel. My 2 favorites
Hey Kenji, I was watching a Chef Wang video- Eggplant Dragon- and at around the 4:00 mark he says to add white sugar for umami (or at least that's what the subtitles say). Do umami and sweet flavors overlap? Could you help to give me a bit of clarification? Thanks!
The best sauce to eat with Thai Omelette is Sriracha sauce (Chili sauce but a bit sweet) you'll find in every thai restaurant. I recommend.
Well there goes my New Years resolution, Thank you Kenji
I just made a “clean out the fridge” version of this and whoah its good. Thank you for this
Does anyone else want a kenji fridge tour? Not a kitchen tour but even time he opens his fridge I'm always blown away.
I'm so glad I found this. There was 1 woman when I was in thailand that made omelets like this and it was the best thing I'd ever had.
I've never used fish sauce without cooking it. Do you use a specific brand I find the smell kinda overwhelming. Just something to get used to?
Hey Kenji, I'm curious about the difference between the nam pla prik and nuoc cham. Is it the higher amount of chili and garlic? I've made nuoc cham based on a Serious Eats recipe but never tried this other one before.
One is Thai and one is Vietnamese. They are very similar. Nam pla phrik can be as simple as just fish sauce and chiles while Nuoc cham typically has other flavorings. But they def overlap.
I grew up in thailand and lemme tell you from the ages of 0-7 this was my go to meal
I'm surprised your parents let you cook so young
@@Ash_Wen-li in Thailand it’s equally cheap to eat out as it is to eat at home, so it was very common for my family to eat at the local market. I did very little cooking from the ages of 0-7 lmao
Had this for almost every breakfast for almost my entire life. Somehow it seems to never get old or boring.
What's your favorite fish sauce brand? I always use red boat but have wondered if there's something better
Hey Kenji, I was wondering if you were still planning on reviewing the Anova Precision Oven, or have and I missed it. Love your content and reviews, cheers.
I second this!
Oh yeah! I forgot about that. Very keen!
This is found all over Southeast Asia! Have you tried it with some lentil soup on the side or with a super, thin flaky rice flour roti? My favorite filling for this is with squash blossoms
I never knew of your channel until recently, it's so cool to see that you're in San Mateo. I definitely want to give your restaurant a visit.
For vegetarians, would soy sauce work in a pinch as a fish sauce replacement? I know they're not the same at all but as a carnivore who's married to a veggie, soy sauce is the best replacement I can think of.
Absolutely.
@@JKenjiLopezAlt would warming the soy and steeping some Kombu in it better approximate the fish sauce or would you consider that step unnecessary?
@@franksutton2264 I'm no kenji, but maybe make a concentrate of kombu broth and then mix the two together.
24 Vegan makes a mock fish sauce that people swear tastes like the real deal.
As a Thai person, I always grew up eating and making it with soysauce!! Please try Golden Mountain Seasoning sauce or Healthy Boy Brand mushroom soy sauce☺️✨
This has minced pork in it, so its "khai jiaw moo sub". Most Thais don't really make it this way, it's on the fancy side. The "normal" way is about half as much oil, with very little of the stringing (and crispy bits), and you eat it with Thai sriracha sauce or fish sauce (or plain is fine too). The condiment made in the beginning is rarely served with khai jiaw. Also, if you like the crispy bits, there's a way to make it so that it's all crispy bits, which is to drizzle it from high up. Recently it's been trending in Thailand to pour the egg in before heating the oil, which supposedly results in better taste and texture. Anyways, it's still delicious, just not what a typical Thai would normally eat.
Definitely gonna try and make this, been feeling home sick so this should fix it lol. Thanks Kenji!
I thought this was fantastic, and reminded me of backpacking in Thailand. Thank you for making this and reminding me of that simpler time.
This reminds me of when my parents made egg foo young at our Chinese take out, those fried stringy bits were the best. BTW, is that a new tattoo or did I totally miss that before?? Any specific meaning behind it?
So almost at a million subscribers. What drives you, a quite successful chef, to do UA-cam. You don't do sponsors you absolutely never shill anything. Is this just a hobb?. I personally benefit so much from your videos. I don't know I'm just do glad you are here. Thanks for the inspiring videos
What type and size of the mortar and pestle do you use? is it same you used for the guacamole recipe? is it available in amazon? Thanks
Kenji, what mortar and pestle are you using?
a 2-cup granite mortar and pestle. Not sure the brand.
SEA people: oh! my daily lunch but with thermometer 😁
I like how your dog comes to check if you dropped anything for a quick snack
Hey Kenji. Thanks so much for deciding to make this - a bucket list item! You made it look (relatively) relaxed process too. Will try soon. Meanwhile, what brand of cooker do you have? It looks excellent.
frying a whole egg this way is also a great way to compliment dishes like pad krapao, nice and crispy around the edges with a runny yolk
I love how the dog immediately scampers forward when he starts cutting the omelette. It knows too much at this point
Hey Kenji, I'm curious how you normally use this oil afterwards? do you just dispose of it normally?
that looks so good. will definitely be trying this tomorrow morning!
I've never seen a deep fried omelette before. Just after I've gotten the hang of French omelettes. This must be a very different experience...I'll have to try it out.
Looked like an octopus when it came outta the fryer lol
I'd really like to be one of his dogs so I can taste everything Kenji cooks.
Do you reuse the oil? If so, how many more times can you use it, and what do you store it in?
Omg I literally just tried one of these for the first time a couple months ago and I’ve been dying for more since
5:06 is such a mood where you're in a rush and say fuck it it doesn't matter if they match
Oh, wow. I'd completely forgotten about this dish and how good it is. I used to order this when I lived in Thailand 20 years ago, but never knew how to make it. Kai jiao just means scrambled egg, but the way they do it so savory.
Hi Kenji! Can you give us some info on that mortar and pestle? I've been trying to decide what mortar/pestle to get and that one looks nice!
pretty sure i had something like this ion the street in bangkok a couple years ago... it was awesome
that’s quite a lot of palm sugar in prik nam pla. usually, we would use that as a dip called “nam pla whan” (sweet fish sauce dip) for green mango or, sometimes, guava as a snack.
but, for khai jeow, the main ingredients for prik nam pla are just fish sauce, chopped bird’s eye chilli, garlic and a bit of lime squeeze, sometimes people adds chopped shallots in as well.
@Kenji, what do you do when you are done with the oil, do you reuse is and how do you siff/store it?
For all of us that have electric stoves that can't really use a round bottom wok. How much oil would I need in a normal pan to make something like this? Would like half an inch depth be enough?
Kenji, is that 3 crabs brand fish sauce? How would you rate it?
"Before touching your other bits" Haha
I respect you Kenji. Alot. big fan. Love your work -- but my friend I cant watch the videos! I get a headache with all the movement .. I close my eyes and just listen to your instructions :|) so thank you for being clear with with instructions :)
It's not for everyone, I'm afraid!
I love it Kenji! Looks just like what we eat here. Your pronunciation is very good. Just stress a bit more or iaow part.
Thank you!
What brand of eggs are those? I’ve only seen yolks that orange when using fresh eggs.
Since I live in the area. What brand of eggs do you recommend around here?
Happy eggs. They sell them at Safeway.
I’d be interested to see you do the Malay/Singaporean crispy oyster style omelette that uses tapioca or potato starch.
wow, this was real quick. I always love your vids, Kenji! question - why do you have a butcher block and then put a cutting board on top? I'm setting up my kitchen right now and I'm wondering if I should do the same.
I do similarly with some things. It’s much easier to wash a small cutting board of garlic and peppers etc rather than my entire large block .
@@m.theresa1385 that actually makes a lot of sense. Thank you!
Since you didn't put the scallion roots in the green waste bucket, I'm guessing you plant the ends in the garden?
Thank you for representing us, Kenji
We have missed you man!
it feels so weird as a Thai that everyone calls this "Thai Omelette" when I just call it Omelette whenever I mention it to other people my whole life lmao
This is america music intensifies. tbf tho, I had no idea this was a thai omelettes, I just always called em fried omelettes...
Well if you compare it to the kind of omelettes us Americans usually eat and definitely the French omelettes, its sooo different
This reminds me of that movie that came out in the late 90s that we just called “Pie,” but for some reason everyone else called “American Pie.”
Nice I've been watching your videos for months now but this one I'm actually gonna make.
Love these videos! Finally got me to donate to those hungry kids haha
I like how the doggos wandered over and Kenji immediately reassured them they'll get some. Always love how Jamón takes a bite. Oh, and the omelette looks tasty too!
How do you store your oil after use? Just leave it in the wok? Dump it? Or store in an airtight container?
there are a couple of articles on reusing and cleaning oil on the foodlab. Airtight container in a cool, dark place seems to be the consensus.
This reminds me of Nasi Bujang (Bachelor's Rice because its cheap) just straight up rice, crispy oily omelette, some sambal and plain soup i used to eat at college.
Nasi bujang for lyfe. Saved me plenty times as a broke college kid.
can this be used as a marinade for BBQ? will the taste be strong enough?
I have been searching for eggs like yours with their glorious orange color to no avail. I’m aware they get that color from what chickens are fed but I’m stuck in Houston with supermarket eggs. Love your channel!
First!
Love your Videos Kenji❤️
...before you go touching your eye or other bits... LOL! Fun recipe, Kenji.
I’m Thai and my parents always made this as one of their side dishes for breakfast, lunch, and dinner lol
My arteries are hardening just watching that porous mixture absorbing that oil :) Great video, thanks!
I've been frying my egg like this lately. Didn't know it's an actual Thai dish!
Usually, in colledge , we eat it with rice and thai sriracha sauce (it’s a bit sweeter than the American one)
I grew up eating this since my dad always loved making it with a nice bowl of rice. As an adult, I prefer eggs very under but now I’m thinking it should give it another shot.