Wednesday, March 9, 2011
Spicy "Indonesian" "Omelette"
What makes it "Indonesian"?
Well, it's made by and eaten by an Indonesian citizen. Heheheh.
I know :D
And what's with the quotation marks on the "Omelette"?
Well, because I am not sure if this is an omelette. It kinda looks more like Korean pancakes.
Back home in Indonesia, we don't normally eat "omelette" (we actually call it "telur dadar", by which we know that the yolk and the white has been mixed and the egg is fried to form some kind of a pancake shape) just for breakfast, and we naturally eat it with...rice (of course!). The telur dadar could have some meat/corned beef, and it is generally cooked until it's well done or crispy.
I learnt how to spice up a humble telur dadar from my helper. Her version resulted in crispy exterior, moist interior with gorgeous flavors from garlic, shallot, scallion, chilli and ground corriander.
- 3 eggs, beaten
- 1 tsp corn starch (this makes the "omelette" wonderfully crispy)
- 1 small clove of garlic, minced
- 1 shallot, thinly sliced
- 1 red chilli
- 1 sprig of scallion, sliced
- salt, pepper, a touch of sugar, ground coriander, oil for frying
Mix everything together, heat quite a bit of vegetable oil for frying, pour batter into hot oil, cook both sides until the exterior is golden brown. Serve with sambal (or any chilli sauce), consume with a bowl of steamy rice, eat with your hands for maximum yumminess.