20251001 #breakfastdiary day 1521, 25°C/localized heavy downpour
A pro breakfast-eater's baseline for a breakfast made by someone else is meat, at minimum ✌️
Kai krata — 'kai' means egg, 'krata' means pan — literally, egg cooked in a pan, and a signature breakfast of Thailand's northern and northeastern (Isan) regions.
Given the geography, it's no surprise Chinese and Laotian food culture shows through (is there anywhere that isn't shaped by its neighbors?) — sure enough, the red sausage is Chinese-style, sweeter and saltier than the rest. And of course there's also a paler traditional Thai-style sausage, filled with sticky rice instead of starch — also distinctive.
Today's breakfast wasn't homemade, but still, approx. 520kcal #kaikrata
Ingredients
2 eggs, a little Thai sausage, 2T minced pork, oil, soy sauce, fish sauce, salt, pepper, chopped chives
Steps
1. Heat oil in a pan, add 1t soy sauce, 1t fish sauce, salt, and pepper, and stir-fry the minced pork.
2. Cut the Thai sausage into suitable pieces and pan-fry.
3. Fry 2 eggs sunny-side up.
4. In a small pan, arrange the sunny-side-up eggs from step 3, the sausage from step 2, and the fried pork from step 1, warm briefly, and add chives and pepper.