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fish sauceThis is a general guide. Always check ingredients and preparation with the restaurant.
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Origin
Khai jeow cha om is a traditional rural dish commonly found in northern and northeastern Thailand, especially during the rainy season when cha om flowers are abundant. Locals creatively use the fresh cha om blossoms in cooking, turning them into a distinctive regional specialty.
Characteristics and Flavor
Khai jeow cha om has a golden-yellow fried egg appearance, speckled with vibrant purple-red cha om blossoms. The flavor is naturally sweet from the blossoms, balanced by the richness of the eggs, and carries a unique floral fragrance. The crispy outer layer combined with the soft center makes it irresistible.
Ingredients
Chicken eggs, fresh cha om blossoms, vegetable oil, fish sauce, minced garlic, black pepper, sliced scallions
Serving Suggestions
Serve hot with steamed rice, or drizzle with black pepper sauce or oyster sauce. Enhance with lime or pickled vegetables for a spicy-sour twist.