Monday, June 14, 2010


I made this for lunch yesterday and it was even better than I expected:

  • 3 eggs
  • handful of coriander leaves
  • two hands full of mushrooms
  • juice of half a lime
  • 2 tbsp of skimmed milk
  • 1 tbsp sesame oil
  • 1 tbsp sweet soya sauce
  • 1 tsp thai fish sauce
  • rice oil (to fry in)

Chop the coriander and whisk all ingredients together except for the rice oil and the mushrooms. Slice mushrooms. Heat up a frying pan and toss in the oil and mushrooms. Fry until the mushrooms have lost most of their liquids and give off their aroma.Reduce the heat (or take the pan off the heat for the moment). Whisk the mushrooms into the omelet mixture. Make sure the pan is clean (if you have a good pan you can just stare at it for 0.5 seconds), add some more oil if needed and gently poor the omelet mixture into the pan so that the mushrooms are spread well. Gently fry the omelet on medium heat, turn it if you feel like it. When it's golden brown and completely solid you can eat.

(all the amounts in this recipe are wild guesses as usual, I don't believe in careful measurements when cooking)

Posted via web from Koken en Eten

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