Ingredients
Equipment
Method
To make the batter
- Assemble all the ingredients.
- Pick and wash the tender leaves of the Cha Om.
- Blanch and refresh the Cha Om in some boiling water for 2 minutes.
- Add the chickpea flour, baking powder, turmeric, salt and pepper to mixing bowl - Whisk all these dry ingredients together.
- Add the water and whisk well until smooth.
- Allow batter to rest for at least 1 hour in the fridge.
- Add the Cha Om and mix into the batter.
To cook the kai jeow cha om
- Add 10ml of oil to frying pan and heat.
- Add about ¼ of the batter, just until the Cha Om batter covers the bottom of the pan - do not make it to thick.
- Cook for about 3-4 minutes until golden brown and then flip.
- Cook until golden brown on the other side - add another splash of oil if necessary to get a nice golden brown crispy exterior on the omelet.
- When cooked, transfer to paper towel, drain excess oil. Put onto a chopping board and cut into bitesize serving pieces.
- Serve with your favourite Nam Prik!
Nutrition
Video
Notes
Recipe variations
Cha Om is not readily available outside of SE Asia, so here are some replacements you can try:- Spinach
- Chard
- Mushrooms
- Rocket
- Smoked paprika
- Curry powder
- Cumin
- Sumac
- Ras-el-hanout
- Garam masala
