i fear this post is going to be one full of me begging for forgiveness. sorry i've been MIA, i lack organizational skills to sort thru my vacation pictures, and truth be told, i just haven't had anything to blog about. i know i also have a number of comments to respond to, i apologize about that. i swear, before this actually posts, i will get to it. and if not, dude, SORRY!
last, this dish is a mutated version of the original. i am really sorry about that. i am not thai and i took great liberty in changing up the recipe so it probably doesn't even count as the real Khai Yat Sai, it's just basically an omelete. i had to ask SheSimmers for the name of this dish and i'm also going to try to bribe her for her recipe. i probably won't follow her recipe exactly and it'll be so altered by the end... again, SORRY ABOUT THAT. i have following the rules issues.
Khai Yat Sai ไข่ยัดไส้
loosely adapted from Clay's Kitchen
1 container of firm tofu, drained & crumbled by hand
a bunch of chopped green beans
1/2 red onion, diced
2 garlic gloves, minced
a nub of ginger, grated
1 tsp sugar
1 tsp fish sauce
1 TBL oyster sauce
2 tsp of garlic-chili, or if you're lucky, WC's homemade batch
6 eggs, beaten, divided
green scallions to garnish
heat up a pan with a bit of oil, canola/veggie/olive. add in the onions and cook until translucent. throw in the garlic and ginger, stirring. this is when i throw in the tofu to heat thru, because the tofu will suck in all that good sauteed flavor. add in your seasoning, to taste, the oyster sauce, fish sauce & sugar & chili. last, add in the green beans, you want it to keep its crunchy texture. i made this stir fry to be extra bold in flavor because i knew that the eggs were going to be unseasoned. cook thru and set aside.
in another skillet, heat up with a smidge of oil, just to coat the bottom. crack 2 eggs and beat. cook a thin layer, just a layer to coat the bottom and cook til desired doneness. slide onto cutting board and cook up the rest of the eggs in the same manner.
to construct the omeletes, spoon however much filling you want in the middle and fold over the edges into a square shape. serve with rice, garnished with green scallions, fold side down.