Kelmarin (hari Jumaat), saya ikut Encik Suami ke Perlis atas urusan kerja. Sekejap je, cuma satu malam. Hari Sabtu awal pagi dah bergerak kembali ke Pulau Pinang (PP). Tak sempat nak berjalan-jalan, tapi sempatlah kami menikmati hidangan makan malam di Mee Mee Authentic Thai Empire, Kangar.
Selain hidangan yang biasa (tomyam dan daging bakar), kali ini kami mencuba telur dadar Cha Om. Pertama kali kami nak mencubanya.
Telur dadar Cha Om - telur dadar yang dicampur dengan daun Cha Om.
Rupa telur dadar yang menarik. Rasanya sedap, rangup. Ianya sedap dimakan panas. Bila dah sejuk, jadi kurang rangup.
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| Sumber foto : asian-ingredients.com |
Hasil carian berkenaan Cha Om, beginilah rupa pucuk daun pokok Cha Om atau dikenali juga sebagai daun pokok Petai Siam yang digunakan dalam masakan telur dadar tadi.
Cha-om, botanically classified as Senegalia pennata, is an herbaceous tropical plant belonging to the Fabaceae family. The fast-growing shrub is native to Southeast Asia and can reach up to five meters in height, found along roadsides, in forests, and cultivated in home gardens.
Cha-om is a productive plant that develops new leaf growth year-round, providing a steady source of tender greens for foragers. The plant is harvested for its young and tender leaves, and the dark green leaves are cooked and used as a favored vegetal flavoring. Cha-om is also botanically known under the scientific name Acacia pennata and has several common names, including Climbing Wattle, Khang, Stinky Leaf, Petai Duri, and Rau Thoi. The slender leaves have a pungent odor, especially when raw, and are most commonly cooked to reduce their smell and develop a pleasant, subtly crisp texture. - sumber info : specialtyproduce.com
Walaupun katanya ada bau, saya dan Encik Suami tak perasan sebarang bau atau rasa daun Cha Om dalam telur dadar tadi. Yang pasti, masakan telur dadar Cha Om memang sedap.
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