100 grams of Acacia Pennata
1 teaspoon of fish sauce
1 tablespoon of oil
- clean up Acacia Pennata with clean water, pick off the top and use it, slip the leaves from top to bottom.
- add the eggs into the bowl, whip the egg.
- add Acacia Pennata and fish sauce into the egg and mixed all together again.
How to make
- place the oil into the very hot wok.
- add the egg with Acacia Pennata into the very hot wok and spread Acacia Pennata.
- wait until the bottom of the egg get golden brown colour and invert it.
- when the egg is cooked, place on the plate with blotting paper oil on top.
- wait until the egg is a little bit colder then cut it.