I made this Cambodian dish the other day because I just miss my mom's cooking. I was craving something spicy and sweet. Stuffed omelet, filled with pork, scallions, preserved cabbage, red curry, onion, garlic, etc. It was sweet and salty but delicious. My family loved it especially my children.
2 tablespoon plus 1 teaspoon vegetable oil
1 pound ground pork (seasoned with salt, pepper, cayenne pepper)
2 clove garlic, minced
1 onion, thinly sliced
1 small Chinese cabbage, sliced thinly
1 tablespoon red curry
1/2 cup coconut milk
2 tablespoons coconut flour
1 tablespoon fish sauce
2 tablespoons sugar
1 teaspoon salt
1 teaspoon ground pepper
1 tablespoon mushroom soy sauce
8 large eggs
2 tablespoons thinly sliced scallions
In a large skillet over medium high heat, add 2 tablespoons of oil.
Add the seasoned pork, onion, garlic, and cabbage. Stir well to break the clump of meat . Add red curry, coconut milk, coconut flour, fish sauce, sugar, salt, pepper, and mushroom soy sauce and cook for 7 minutes, until pork is no longer pink and sauce is thicken. Remove from the heat and set a side.
In a medium bowl, beat the eggs lightly and add teaspoon of soy sauce.
Heat a very large non stick skillet over medium-high heat and add the remaining oil. Swirl the oil in the skillet to coat the bottom lightly. Add the eggs, tilting and distributing thinly and evenly over the bottom.
Spread the pork mixture over one side of the egg. Cook for 2 mins. Fold over the omelet and cook for another 3 minutes. Transfer omelet to a plate and add the remaining sauce from the pork mixture over the omelet, garnish with green onions and serve with steamed rice.