Kai Jeow

A Thai-style deep-fried omelette that puffs and crisps at the edges, seasoned with fish sauce and eaten over rice.

Ingredients

• 600g beef sirloin
• 2 cups roti dough
• 1 tbsp torn kaffir lime leaves
• 1/2 tsp red curry paste
• 1/4 cup neutral vegetable oil
• a generous handful of Thai eggplant
• a handful of fresh cilantro, chopped
• a drizzle of tamarind paste
• 2 cups tamarind water
• 1/2 tsp ground turmeric
• 200g baby corn

Instructions

1. 1

   Gather and prep the glutinous rice and pork shoulder, measuring everything out so it is ready to go.

2. 2

   Heat coconut oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the sliced shallots and baby corn, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the pork shoulder, season with ground turmeric, and cook until just done, about 5 mins.

5. 5

   Warm the glutinous rice alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the glutinous rice and spoon the cooked mixture over the top.

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