Kang som cha-om khai

Kang som cha-om khai this is hot and sour curry with shrimps and Acacia Omelette or Cha-om Omelette.  Cha-om Omelette is famous eaten with Chilly Dip. Cha-om vegetables is a high fiber. Eating, helps prevent cancer much beta Carol Rosenthal. Found in the vegetables.  Dark green leaves of Cha-om wait a lack of blood preventing heart disease.  

INGREDIENTS:

8-10 medium sized shrimps, cleaned, peeled and deveined
200 g. fish fillet (any meaty white fish)
4 tbsp hot and sour curry paste
4 tbsp of tamarind juice
3 tbsp of fish sauce
1 tsp of palm sugar
Lemon juice
1 bunch of acacia leaf [thai : cha-om] 
3 eggs to make acacia omelette

PREPARATIONS:

Put the fish fillet in a boiling water and wait until it cooked. Then take out (debone, if necessary), and crush the cooked fish in a mortar with hot and sour curry paste until mixed well. Remove and set aside.
Heat water in a pot, wait until boiling. Add the hot and sour curry paste and season with fish sauce, tamarind juice and sugar till tasteful. Try to often taste...yum..yum..my mouse watering...ding..ding..
Add the shrimps and acacia omelette. When the soup boiling, remove from heat. Add lemon juice as desired taste. Transfer to a serving bowl, and serve with hot steamed rice.

Acacia Omelette (khai jeaw cha-om)

PREPARATIONS: 

However, thai people love to eat this omelette with Chilli dip. (If you cannot find acacia in your local grocery store, you may try to use other fresh vegetables instead. Sometime I using mixed vegetable all I have in freeze..)

Wash cha-om and nip the leaves and young leaves then cut into 1-inch portions.
Add the beaten eggs in a bowl, and also add the acacia. Stir until all mixed well.
Heat oil in a wok. Add the beaten eggs with acacia in the wok, fry until cooked and golden, then remove and drain. Slice into cubes.