Vegan Thai Omelet | Kai Jeow Cha Om
Classic Thai omelet recipe in a 100% healthy vegan version | Thailand's first time to see this variation!
Equipment
- Weighing scales
- Mixing bowl
- Whisk
- Saucepan - medium size
- Strainer
- Frying pan - non stick
- Spatula
Ingredients
To make the batter
- 150 g Chickpea flour
- 1 teaspoon Baking powder
- 1 teaspoon Turmeric powder
- 1 tablespoon Soy sauce
- 20 ml Olive oil
- 300 ml Water - filtered
- 50 g Climbing wattle (cha om )
- 1 teaspoon Pink salt
- 1 teaspoon Black pepper - ground
To cook the kai jeow cha om
- 40 ml Olive oil
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!
Video
Recipe 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
Nutrition Facts
Serving: 4100gCalories: 284kcalCarbohydrates: 23gProtein: 9gFat: 18gSodium: 862mgPotassium: 447mgFiber: 4gSugar: 4gVitamin A: 18IUVitamin C: 1mgCalcium: 67mgIron: 2mg
