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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.

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Recipe - Stuffed Omelette (Kai Yad Sai)
by Michael Humphrey

A beautiful presentation and great Thai ingredients make this an excellent recipe to make for a special occasion. These savory little packets are actually surprisingly easy to prepare.

Linnea Pergola - Hills of San Francisco
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Stuffed Omelette (Kai Yad Sai)

Recipe Submitted by Michael Humphrey.


cup of minced pork
1 firm tomato
cup of peas
a green pepper
1 small onion
1 teaspoon of fish sauce
teaspoon of white pepper
teaspoon of soya sauce
3 eggs
coriander leaves and red chilli for garnish

1. Finely dice the tomato, green pepper and onion.
2. Beat the eggs.
3. Slice the red chilli lengthways and remove the seeds.

1. Pour a little oil in a wok. Over a high heat add the pork and lightly fry for about 2 minutes.
2. Add tomatoes, peas, onions, green peppers, fish sauce, white pepper and soya sauce.
3. Cook until the mixture thickens, about 5 to 8 minutes, then set aside and keep warm.
4. Pour a little oil in an omelette pan and allow to heat.
5. Pour in a quarter of the beaten egg mixture.
6. Brown the omelette lightly on both sides.
7. Spoon a quarter of the pork mix into the centre of the omelette.
8. Fold 2 opposite sides of the omelette to the centre, then fold the 2 remaining sides, so that a square is formed. Set aside and keep warm.
9. Repeat from step 5. with the remaining mixture.
10. Place on individual serving dishes, garnish with the coriander and red chilli - can be accompanied with rice.

Serves 4.

Michael Humphrey is the owner of The Cook's Corner, an excellent collection of Thai recipes, cooking tips, techniques, and ingredient descriptions.