Omelette Acacia Pennata


100 grams of Acacia Pennata

2 eggs

1 teaspoon of fish sauce

1 tablespoon of oil


  1. clean up Acacia Pennata with clean water, pick off the top and use it, slip the leaves from top to bottom.
  2. add the eggs into the bowl, whip the egg.
  3. add Acacia Pennata and fish sauce into the egg and mixed all together again.

How to make

  1. place the oil into the very hot wok.
  2. add the egg with Acacia Pennata into the very hot wok and spread Acacia Pennata.
  3. wait until the bottom of the egg get golden brown colour and invert it.
  4. when the egg is cooked, place on the plate with blotting paper oil on top.
  5. wait until the egg is a little bit colder then cut it.

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