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1
For filling: Please feel free to substitute pine nuts with crushed peanuts (salted ones are fine, just reduce salt when seasoning) if you do not have issues with nuts.
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2
Use a skillet or pan that is 26 cm or bigger; and non stick will work best.
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3
Heat the oil in the wok over medium heat.
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4
Once hot, fry shallot, coriander roots and white pepper until fragrant.
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5
Add pork, fry until cooked and no longer pink.
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Add soy sauce and sugar, stir well then add pine nuts or peanuts.
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7
Taste before adjusting the seasoning.
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8
Add salt if necessary.
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Set aside.
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10
Crack the eggs into a bowl and beat them.
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11
Season the eggs with fish sauce and white pepper (dont be too heavy handed, the star of the show is the filling).
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12
Clean the pan.
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13
Grease it with the remaining canola oil, then use a kitchen paper towel to wipe away excess oil.
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14
Set on medium high heat.
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15
When the wok/pan is hot, add half the egg mixture into the pan, tilt the pan quickly until the base is covered (like a crepe).
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16
Place half of the filling in the centre.
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At this point the edge of the omelette will start to peel away from the pan.
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Use the spatula to fold in four sides, one by one like an envelope to secure the filling.
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Then flip it over and cook it a little bit further.
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20
Remove from the pan and place on the plate, garnish with coriander leaves.
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21
Repeat with the remaining egg and filling mixtures to make a second omelette.
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22
This portion is enough to make 2 omelettes.
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23
Serve with rice and spicy soup or curry.
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24
The original recipe (my grand aunts) calls for crushed peanuts in the filling but I have to use pine nuts instead as I have to improvise and adapt for someone with a food allergy.
