Carrot leaves Thai omelette (Cha-om Tord)
Carrot leaves Thai omelette (Cha-om Tord)

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, carrot leaves thai omelette (cha-om tord). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Carrot leaves Thai omelette (Cha-om Tord) is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Carrot leaves Thai omelette (Cha-om Tord) is something which I have loved my whole life.

This type of Thai-style omelet features multiple soft inner layers and crispy edges. It's made of very few simple ingredients and, though some attention is needed when it comes to technique, the overall process is very quick and easy. As it cooks, lift up the edges and allow the uncooked egg to run underneath.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook carrot leaves thai omelette (cha-om tord) using 5 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Carrot leaves Thai omelette (Cha-om Tord):
  1. Take 1 big bunch of carrot leaves
  2. Take 2 eggs
  3. Get 1 tbsp soysauce or fishsauce
  4. Prepare Pinched of black pepper
  5. Take 4 tbsp vegetable cooking oil

Serve with jasmine rice and Thai Sriracha hot sauce. Cha om is one of the tropical varieties of acacia plants. It grows as a small shrub, with delicate mimosa-like leaves extending from branches that are covered However, despite its thorns and pungent odor, the leaves of the cha om plant are actually pretty mild in flavor. Heat the oil in a large frying pan over medium heat.

Steps to make Carrot leaves Thai omelette (Cha-om Tord):
  1. Chop and clean you carrot leaves really well.
  2. Finely chopped them and recycle the hard part.
  3. Transfer carrot leaves in a mixing bowl, add 2 eggs in, use a fork to beaten them up and mix well. Seasoning with soysauce and pepper.
  4. On a medium heat pan, add some vegetable cooking oil and gently pour your egg mixture in. Wait until one side cooked and turn over.
  5. Once both side cooked, transfer it on a kitchen towel lay plate, cut it into bite size. I served mind with Thai chilli jam 😋

As it cooks, lift up the edges Note • Cha om is the common name given to the Acacia Pennata plant. Their feathery shoots are used in. Cha-om, a tropical member of the acacia family (Acacia pennata) native to mainland Southeast Asia, is a well-loved herby vegetable among Thais, Cambodians and Laotians. The parts that are eaten are the ferny young leaf shoots and tender tips before the stems turn tough and thorny. How to make Thai beef omelettes.

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