This is how we can cook Cha-om leave and to reduce the stickiness a little. We can eat this deep fry with Nam Prik Ga-Pi (น้ำพริกกะปิ) or other chili sauce. Or we could also add them into the Sour Soup like Gaeng Som (แกงส้ม). This is a little exotic vegetable for those of you who have not been to Thailand but you might have seen this Cha-om in Oriental Shops. So if you want to know how they taste here is the easiest way to cook them and eat with Chili Sauce or you can use them later in various dishes.
Clean the leave and shake off the water, leave them in a glass standing to dry.
Pick young leave and shot and make small piece, place them in a mixing bowl.
Break in the eggs and mix well that the egg covers the leave.
Heat up the oil in the wok with medium heat, add the mixture to fry by trying to spread the mixture out, for if they are gathering only in the middle of the wok, they will become too thick and in the end they will not be cooked through.
When the bottom turns golden, flip the other side to fry, try not to break the piece.
When both sides are fried, get the piece out of the wok.
Cut in preferred size and serve or use in the soup.
Deep Fried Cha-om in Egg – Cha-om Tod Khai – ชะอมทอดไข่
This is how we can cook Cha-om leave and to reduce the stickiness a little. We can eat this deep fry with Nam Prik Ga-Pi (น้ำพริกกะปิ) or other chili sauce. Or we could also add them into the Sour Soup like Gaeng Som (แกงส้ม). This is a little exotic vegetable for those of you who have not been to Thailand but you might have seen this Cha-om in Oriental Shops. So if you want to know how they taste here is the easiest way to cook them and eat with Chili Sauce or you can use them later in various dishes.
How to make: