intu

Fried Sa-Orm ស្អំ with Eggs

Sa-orm [Sa-om/Cha-om/Ch-om] is a perennial shrub with spruce-like leaves that grows wild in Southeast Asia, ranging from Sri Lanka to Malaysia. It is a highly sought-after herb that grows wild, and is comparable to chanterelles in western culture. Like chanterelles, Sa-orm imparts a delicious, culturally unique flavor like no other ingredient. Specifically, I’ve found Sa-orm to be extremely umami, with  ‘meaty’ qualities, even though it is an herb; it’s smokey, with an essence of bacon. 

As delectable as Sa-orm is, it’s rarely found on restaurant menus in Cambodia. But it can almost always be found as a part of a Khmer home-cooked meal for breakfast, lunch, or dinner. 

But for the Khmer Chef (Nite Yun) of the nationally acclaimed Nyumbai, Sa-orm is more than just a herb. Sa-orm’s flavor profile is symbolic of Khmer heritage and birthright. 

This exists because of the support of The ASIAN BUSINESS INSTITUTE & RESOURCE CENTER. (Or ABIRC) in Fresno, an organization that supports socially disadvantaged Southeast Asian Farmers in California’s Central Valley.

As a result, farmed Fresno Sa-orm can be found in Khmer markets as far north as Seattle and as far south as Long Beach, helping the Khmer diasporic community feel a little more Khmer.



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.

Fried Sa-Orm ស្អំ with Eggs
Yield 4
Author Chef Tu David Phu
Prep time
5 Min
Cook time
5 Min
Total time
10 Min

Fried Sa-Orm ស្អំ with Eggs

Sa-orm [Sa-om/Cha-om/Ch-om] is a perennial shrub with spruce-like leaves that grows wild in Southeast Asia, ranging from Sri Lanka to Malaysia. It is a highly sought-after herb that grows wild, and is comparable to chanterelles in western culture. Like chanterelles, Sa-orm imparts a delicious, culturally unique flavor like no other ingredient. Specifically, I’ve found Sa-orm to be extremely umami, with ‘meaty’ qualities, even though it is an herb; it’s smokey, with an essence of bacon.

Ingredients

Instructions

  1. Pick the Sa-orm leaves. (Note: Sa-orm leaves have prickly thorns, which takes a specific method to strip the edible leaves off. Start from the stems of each, then strip the leaves away from the plant in a fluid, quick motion, similar to destemming collard greens and kale.)
  2. In a medium-sized bowl, combine eggs, fish sauce, a pinch of fish sauce, and a pinch of black pepper.
  3. Whisk the egg mixture with a fork to thoroughly combine the ingredients. Set aside.
  4. Then preheat a large cast iron frying pan on medium-high heat for 3-5 minutes.
  5. Add the Sa-orm leaves and a pinch of salt.
  6. Cook the Sa-orm leaves on medium heat for 1 minute.
  7. Gently, pour the egg mixture into the frying pan on high heat.
  8. Fry the eggs until the bottom side for 2-3 minutes. Or until golden brown. (preferred style of eggs in Asia)
  9. Then gently flip the omelette over using a spatula.
  10. Repeat the process.
  11. Take the eggs out of the frying onto a plate lined with paper towels to remove any residual cooking oil.

Notes

Sa-orm leaves must be cooked to be palatable.

Recommended Products:

saorm, saom, chaom, ch-om, Senegalia pennata, Acacia Pennata
lunch, breakfast, dinner
Cambodian, Khmer
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Cà Tím Hấp Mỡ Hành | Vietnamese Steamed Eggplant Recipe

About the Recipe 

Don't like eggplant? It sounds like you haven't had it prepared correctly. Eggplant needs time. Be patient. If the eggplant is firm and spongy, it's undercooked. But if you cook it more, it will start to unlock its tender, luxurious and creamy secrets. And if anything Cà Tím Hấp Mỡ Hành ( or Vietnamese Steamed Eggplant) is my family recipe that does just that. And the best part I'll show you how to nail it every time.


Farmer Wisher Young’s Eggplant

But that’s just half of it. Equally important to the cooking technique are great ingredients to make a great meal. In search of the best eggplant, I journeyed to the Central Valley in California (also known as America's Farm belt) to connect with Wisher Young, a refugee Hmong farmer. Due to the Hmong’s involvement and alliance with the American CIA, many Hmong, including Wisher’s family were forced to flee their homes to avoid persecution, deemed as traitors by the Communist Regime led by Pathet Lao. After fleeing Laos, Wisher would spend some time in refugee camps in Thailand prior to his resettlement in America. Due to language barriers and the lack of professional skills upon his arrival in the United States, his opportunities were limited. 

However, through the support of The ASIAN BUSINESS INSTITUTE & RESOURCE CENTER (Or ABIRC) in Fresno, Wisher was able to sustain a living for himself by farming specialty Asian crops such as Chinese eggplant. And it’s my conviction that he has the best eggplant in California. 

Eggplant Facts

Eggplant has antioxidants like vitamins A and C, which help protect your cells against damage. Additionally, it's incredibly high in ‘polyphenols,’ which may help cells do a better job of processing sugar if you have diabetes.

Chinese Eggplant Fact

They are the least bitter compared to other varieties. Along with thinner skin and a long, narrow shape. For the sweetest and creamiest eggplant, pick the firmest eggplant with no blemishes.


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.

Cà Tím Hấp Mỡ Hành (Vietnamese Steamed Eggplant) Recipe
Yield 4
Author Chef Tu David Phu
Prep time
20 Min
Cook time
20 Min
Total time
40 Min

Cà Tím Hấp Mỡ Hành (Vietnamese Steamed Eggplant) Recipe

Don't like eggplant? It sounds like you haven't had it prepared correctly. Eggplant needs time. Be patient. If the eggplant is firm and spongy, it's undercooked. But if you cook it more, it will start to unlock its tender, luxurious and creamy secrets. And if anything Cà Tím Hấp Mỡ Hành ( or Vietnamese Steamed Eggplant) is my family recipe that does just that. And the best part I'll show you how to nail it every time.

Ingredients

Cà Tím Hấp (Steamed Eggplant)
Mỡ Hành (Scallion Oil)
Nước Chấm (Seasoned Fish Sauce)

Instructions

Cà Tím Hấp (Steamed Eggplant)
  1. Quarter the eggplant lengthwise.
  2. Use a fork (or skewer) to puncture holes in the quarter eggplant. This helps to break down and speed up the eggplant cooking process.
  3. Place the eggplant in a steamer basket.
  4. Set the basket in a pot filled with a few inches of water, below the eggplant.
  5. Heat the pot to a boil.
  6. Then cover the pot to steam for 20 minutes.
  7. Take the pot off heat.
  8. Set aside.
Mỡ Hành (Scallion Oil)
  1. Add cooking oil to a saucepan. And heat the pan to 350℉ for 30 seconds
  2. Add sliced scallions to the saucepan.
  3. Use a spoon to thoroughly incorporate the scallions with the heated oil.
  4. Take the saucepan off the heat.
Nước Chấm (Seasoned Fish Sauce)
  1. In a medium-sized mixing bowl add the minced shallot and garlic.
  2. Then add the fermented chili, lemon juice.
  3. Allow the mixture to macerate for 5 minutes.
  4. Then season the mixture with son fish sauce and organic sugar.
  5. Mix thoroughly until all the ingredients are incorporated.
  6. Gradually add coconut water to the mixture while simultaneously mixing.
Assemble
  1. In a medium-sized serving bowl, add ½ cup of steamed jasmine rice.
  2. Add the Cà Tím Hấp on top of the steamed rice.
  3. Garnish the eggplant with 2-3 heaping tablespoons of mỡ hành.
  4. And last, garnish the bowl with nước chấm, fried garlic and fried shallot.
  5. Serve and eat immediately.

Recommended Products:

eggplant, steamed, aubergine, healthy, diabetes, purple, chinese, vietnamese, japanese
dinner, lunch
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

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