Instant Ice Cream Rolls By Street Vendor In Phuket Thailand

Decorate the ice cream & ice

Tamago-Yaki, it’s Sunshine on a Plate!

Ingredients (makes 2 rolls, serves 4)

6 Large eggs

3 tbsp finely chopped chives

60g finely chopped smoked ham

1 tspn instant dashi powder

1 tbsp mirin

2 tspn caster sugar

1 tspn soy sauce

pinch salt

veg oil for cooking

Garnish – grated daikon, shiso leaves, few drops of soy

Method

Mix all the ingredients for the omelette in a large bowl or jug and stir well.

Heat the Tamago Pan over a medium heat and brush a little vegetable oil on the base and sides of the pan, coating evenly.

Pour about 10% of the egg mixture into the pan and tilt the pan to coat the base evenly. When the egg starts to set, lift up the edge on one side and roll upwards using chopsticks or a spatula – make sure you roll while the surface of the egg is still wet so the layers stick together. I found it helped to keep the heat very low on my first few attempts, buying more time to roll before the egg sets as it can be a bit fiddly the first couple of times.

Grease the empty part of the pan again, keeping the rolled omelette at the side of the pan furthest from you.  Then quickly pour another 10% of the mixture, tilting to cover the empty side of the pan, and lifting the roll up to allow the egg to run underneath. When it looks half set, roll the omelette backwards until you get to the other side.

And keep going – until you have used up about half the mixture.  Once it’s rolled, I let the outside colour just a little, then remove from the pan and leave to rest for 5 minutes.  Make the second omelette with the remaining egg mix.

Once the omelette has rested for 5 minutes, slice into 2.5cm thick slices (or thinner if using as a sushi topping), and serve with the grated daikon and chopped shiso leaves, and a few drops of soy.

Decorated Food

Spicy Turkey Soup with Yogurt, Chickpeas, and Mint Recipe

INGREDIENTS

1 cup water

1/2 teaspoon salt

1/2 cup raw basmati rice (rinsed if package directs you to rinse)

4 cups turkey stock (or chicken stock)

2-3 cups cooked leftover turkey meat, dark or light, cut into 1-inch pieces

1 cup full-fat plain yogurt

1 large egg yolk

2 Tbsp flour

1 15-ounce can chickpeas (garbanzo beans), drained and rinsed

Salt and freshly ground pepper

2 Tbsp unsalted butter

2 cloves garlic, minced (about 2 teaspoons)

2 teaspoons sweet paprika (can also use smoked paprika for a smokey added touch)

1/8 teaspoon cayenne pepper (more or less to taste)

3 Tbsp finely chopped mint

Lemon wedges, for serving

METHOD

1 Bring water, 1/2 teaspoon of salt, and rice to a boil in a small saucepan. Reduce heat to a low simmer, cover, and cook for 15 minutes. Remove from heat and let sit for 10 minutes.

2 In a medium saucepan, add the turkey stock and bring to a simmer, remove from heat. (If you are like us, and make your own homemade turkey stock and store it in glass jars, you can remove the lid from the jar and heat the stock in the microwave. You are just trying to warm up the stock in this step.)

3 Whisk together the yogurt, egg yolk, and flour in a large pot. Slowly add the heated stock, whisking after each small addition to incorporate. Heat to a simmer. Add the chickpeas, cooked turkey, and cooked rice. Add salt and pepper to taste.

4 Melt the butter on medium heat in a small skillet. Stir in the garlic, paprika, and cayenne pepper. Cook for a couple minutes, until fragrant, then remove from heat.

Serve soup with a small amount of paprika butter sauce swirled on the surface. Sprinkle with chopped mint. Serve with lemon wedges. Squeeze lemon juice from the wedges onto the soup before eating.