Serving
Click to Enlarge

Acacia Leaf Omelet
Thailand
- kai jeaw cha-om
Serves
Effort:
Sched:
DoAhead:  
2 side  
**
20 min  
Yes
OK, we can't actually make an acacia leaf omelet in the US because cha-om (Acacia pennata) leaves just aren't available here (noxious weed problem). It is, however, such a popular side and addition to hot & sour soups in Thailand that we need a stand-in. This recipe fills that need quite well, in my opinion.



3
3

1/3
1/2

oz

t
T
Eggs
Dandelion Leaves (1)  
  (Acacia Leaf subst)
Salt
Oil
Prep   -   (10 min)
  1. Strip tender ACACIA FRONDS from the stems and cut them into 1 inch lengths. OK, you don't have Acacia Fronds, so remove the thick stems from the dandelion leaves. I pull the stems between two fingernails and wherever they break off is tender enough but you wouldn't loose a lot of leaf just cutting them off. Chop the leaves coarsely.
  2. With a fork beat EGGS, Leaves and Salt together well.
Run   -   (10 min)
  1. Heat Oil in your omelet pan and pour in the egg mixture. You want to fry covered and on much lower heat than for a French omelet because it must set well all the way through. When it's golden on the bottom and set, flip it over and fry on the other side until golden.
  2. Turn out onto your cutting board and cut into cubes.
NOTES:
  1. Acacia Leaves:   3 ounces of fresh acacia leaves might yield 1-3/4 ounces of tender leaf fronds if you could get it. My version uses 3 ounces of young dandelion leaves with the stems stripped out making about 1-3/4 ounces of leaf. Some have suggested using cilantro leaves but this doesn't seem to me a good substitute. Dandilions are sulfurous and bitter, like accacia. For details see our Acacia page and our Dandelion page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
ssd_omeletaca1 090109 inet   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.