This omelet cannot be simpler to make. Whisk, mix and steam. Not only is it savoury, but it’s also healthy. It’s usually served as a sidedish, but I enjoy eating it as a main course with some rice, of course. How many Asians do you know who doesn’t eat rice? ....I know lame joke….it’s like saying, how many French do you know who doesn’t eat a baguette and cheese? It’s stereotypical, but I can definitely tell you that for Asians eating rice, it’s very true.
Preparation: 10 minutes, Cooking time: 20 minutes.
Recipe "au pif":
3 cloves garlic, finely minced, browned in 2 tbsp vegetable oil (crispy and golden)
250 g ground pork
¼ cup glass noodles (soaked in hot water until, drained and cut into short lengths)
¼ cup dried Chinese mushrooms or Trumpet of Death mushrooms, soaked in warm water until soft, finely minced
1 tbsp fresh dill, minced
½ tsp raw cane sugar (or 1 tsp granulated sugar)
1 tbsp fish sauce (or more to taste)
½ tsp ground white pepper
1 tbsp finely sliced scallions to garnish
Mix eggs, crisp garlic, ground pork, glass noodles and mushrooms. Whisk well until well blended.
Add sugar, fish sauce, white pepper and dill, and whisk one last time.
Poor into a baking dish that will fit in steamer (bamboo preferably), or in two small baking dishes, and steam for 15-20 minutes until set.
Garnish with scallions and serve with steamed jasmine rice.
Serves 4 people.