“Exquisite Cambodian Vegetarian Brunch: Luscious Lotus Stem Omelette”

Allergens

N/A

Ingredients

• 1. 2 cups lotus stem, thinly sliced 2. 3 tbsp vegetable oil 3. 1 medium onion, finely chopped 4. 2 cloves garlic, minced 5. 1 tsp turmeric powder 6. Salt and pepper to taste 7. 8 large eggs, beaten 8. 1/2 cup fresh cilantro, finely chopped 9. 1/4 cup cashew nuts, roughly chopped

Instructions

1. Heat 2 tbsp vegetable oil in a pan over medium heat. Add the sliced lotus stem and cook until softened, about 5 minutes. Remove from pan and set aside.
2. In the same pan, add another tbsp of oil and sauté onions until translucent. Add garlic and turmeric powder, stirring frequently to avoid burning. Cook for about 1 minute or until fragrant.
3. Combine the cooked onion mixture with the lotus stem in a large mixing bowl. Season with salt and pepper to taste.
4. Gently mix beaten eggs into the vegetable mixture, ensuring an even distribution of ingredients.
5. Heat another tbsp of vegetable oil in a non stick omelette pan over low heat. Pour the egg mixture into the pan and cook slowly until set, about 5 minutes.
6. Using a spatula, carefully flip the omelette and cook for an additional 2 3 minutes or until set and golden brown on both sides.
7. Remove from heat, let rest for a minute, then slide onto a serving plate. Garnish with fresh cilantro and cashew nuts before serving.

Chef’s Insight

The subtle sweetness of lotus stem pairs beautifully with the fragrant turmeric and aromatic cilantro, creating a harmonious culinary experience.

Notes

Make sure to use fresh vegetables for the best taste and texture.