Grandma Waree's special minced pork omelet, packed with ingredients, a favorite for everyone in the family

An omelet might seem like an ordinary dish, but when it's cooked by Grandma Waree, it becomes "Chef Nan's Omelet," a favorite of everyone in the family, from the youngest to the oldest. First, let's get to know Grandma Waree a little better. Her full name is Waree Pibulworakul. She grew up in the countryside and had to help her parents carry water, do housework, and earn a living from a young age. Therefore, when it comes to enduring hardship, she's second to none. Because she came from a poor family, she had to cook for herself. In my memory, she was an excellent cook and always had little secrets. For example, when making spicy beef soup, she would use three different cuts of beef for the best flavor. When simmering, she would add one cut first, then add the other, and keep the heat low, not letting it boil vigorously. Grandma Waree's dishes were always full of delicious details.

When it comes to something as simple as an omelet, Grandma always has a recipe for a minced pork omelet packed with ingredients. And it doesn't stop at just the omelet; when it's time to eat, we usually enjoy Grandma Waree's omelet with hot, freshly cooked sticky rice, dipped in fish sauce and chili powder. It's a delicious and nostalgic dish that I want to share with my friends as well.

Grandma Waree's minced pork omelet isn't difficult to make, but the proportions of the ingredients need to be quite precise. It's a minced pork omelet that emphasizes the ingredients rather than the egg. First, crack three large, fresh chicken eggs and use a fork to beat them until just combined. There's no need to beat them vigorously until frothy, because we're not aiming for fluffiness, but for a firm texture.

The ingredients used to stir-fry with the eggs are minced pork, Thai garlic, and shallots. For the minced pork, if it were Grandma Waree's recipe, any type of pork would do, but it had to be pork belly, preferably with more meat than fat. Remove the skin and mince it finely; some mince it coarsely, some finely, to give the minced pork omelet a better texture. Chop the Thai garlic moderately, and simply slice the shallots beforehand.

When it's time to fry the eggs, heat a Thai-style wok with a moderate amount of vegetable oil over medium heat. Then add the garlic and shallots and sauté.

Sauté for a while until fragrant, then add the minced pork and continue stir-frying. Season with salt, soy sauce, and fish sauce, mix well, then pour the beaten eggs into the pan. Use a spatula to stir briefly to combine the eggs and minced pork, then slowly let the eggs cook.

Next comes the most difficult step: 'flipping the egg.' Because we're using a small amount of egg, our omelet is quite crumbly. Flipping it nicely is challenging. I use the method of slowly drizzling oil around the omelet, then using a spatula to gently loosen it, helping the oil to flow inward, and then quickly flipping it. If our omelet doesn't look like a single, neat piece after flipping, it's not a problem, because anyway, it looks more like stir-fried minced pork with egg than a minced pork omelet.

After flipping the egg, continue frying for a little longer until it's thoroughly cooked and beautifully golden. Then, transfer it to a serving plate and sprinkle with a little pepper for aroma. It might not look quite like a typical omelet, but served with hot sticky rice and Chef Nan's homemade tangy and salty fish sauce with chili, it's guaranteed to be incredibly delicious. Give it a try!