Khai Jiew w/ Prik Nam Pla | Thai Omelette w/ Chili Dipping Sauce

About Chef Intu Kornnawong

Chef Intu Kornnawong’s innovative Isaan Thai-California cuisine is as much a destination as it is a delicious culinary experience. Hidden food memories turned into a career path that began when, as a child, Intu’s “dad made the best duck salad called Larb Ped and my mom made the most amazing Bangkok dish, Nam Prik.” And I am truly honored to have the blessing to call Chef Intu a friend. In support of ABRIC, and their efforts to support socially disadvantaged Southeast Asian Farmers in California’s Central Valley, Chef Intu is sharing with us two recipes that teach us about her Thai heritage and love for Thai (also known as ‘Birdseye’) chili; Khai Jiew (Thai Omelette); Prik Nam Pla (Thai Chili Fish Sauce). 

Khai Jiew is a traditional, breakfast comfort food, occasionally cooked by her parents. The smell of the crispy fried egg paired with the umami, spicy Prik Nam Pla over a bowl of steamed rice makes her feel at home when she feels homesick. “I was born in Thailand, and I need to eat Thai food at least once a week,” says Chef Intu. Naturally, I felt the pressure to get her the best ingredients I could find.


Farmer Nonglak Suksawat’s Thai Chilies

In search of the best chilies, I journeyed to Central Valley in California (also known as America's Farm belt) to connect with Nonglak Suksawat, a refugee Thai farmer. Nonglak was a Thai farmer who came to America in search of new opportunities for her and her family. She spent most of her professional career as a massage therapist but had to leave her practice due to the Covid 19 pandemic in 2020. However, through the support of The ASIAN BUSINESS INSTITUTE & RESOURCE CENTER. (Or ABIRC) in Fresno, Nonglak is able to share her Southeast Asian heritage crops through the riches and lessons of her birthright. And truth be told, these are probably the best chilies we’ve ever had.


This episode was in partnership with the ASIAN BUSINESS INSTITUTE & RESOURCE CENTER. Their efforts support socially disadvantaged Southeast Asian Farmers in California’s Central Valley.

Khai Jiew (Thai Omelette)
Yield 4
Author Chef Tu David Phu
Prep time
15 Min
Cook time
10 Min
Total time
25 Min

Khai Jiew (Thai Omelette)

Khai Jiew (ไข่เจียว) is a Thai-style omelette that is one of the most popular street foods in Thailand. It's eaten at all times of the day and evening. But most commonly consumed for breakfast. And is the ultimate Thai comfort food with rice.

Ingredients

Prik Nam Pla (Thai Chili Dipping Sauce)

Instructions

Khai Jiew (Thai Omelette)
  1. 4 each, Eggs (AA Large)
  2. 1 tbsp, Cooking Oil
  3. ½ tsp, Oyster Sauce
  4. 1 tsp, Fish Sauce (or Soy Sauce)
  5. ½ tsp, Organic Sugar
  6. 2 tsp, Lime Juice

Notes

About Chef Intu

Chef Intu Kornnawong’s innovative Isaan Thai-California cuisine is as much a destination as it is a delicious culinary experience. Hidden food memories turned into a career path that began when, as a child, Intu’s “dad made the best duck salad called Larb Ped and my mom made the most amazing Bangkok dish, Nam Prik.” And I am truly honored to have the blessing to call Chef Intu a friend. In support of ABRIC, and their efforts to support socially disadvantaged Southeast Asian Farmers in California’s Central Valley, Chef Intu is sharing with us two recipes that teaches us about her Thai heritage and love for Thai (also known as ‘Birdseye’) chili; Khai Jiew (Thai Omelette); Prik Nam Pla (Thai Chili Fish Sauce). 


Khai Jiew is traditional, breakfast comfort food, occasionally cooked by her parents. The smell of the crispy fried egg paired with the umami, spicy Prik Nam Pla over a bowl of steamed rice makes her feel at home when she feels homesick. “I was born in Thailand, and I need to eat Thai food at least once a week,” says Chef Intu. Naturally, I felt the pressure to get her the best ingredients I could find.


In search of the best chilies, I journeyed to Central Valley in California (also known as America's Farm belt) to connect with Nonglak Suksawat, a refugee Thai farmer. Nonglak was a Thai farmer who came to America in search of new opportunities for her and her family. She spent most of her professional career as a massage therapist but had to leave her practice due to the Covid 19 pandemic in 2020. However, through the support of The ASIAN BUSINESS INSTITUTE & RESOURCE CENTER. (Or ABIRC) in Fresno, Nonglak is able to share her Southeast Asian heritage crops through the riches and lessons of her birthright. And truth be told, these are probably the best chilies we’ve ever had. 



eggs, chili, thai chili, birdseye, birds eye, spicy, rice, egg, breakfast, street food, thai
breakfast
Thai
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu