Indonesian Coconut Curry Omelette (Telor Dadar Sayur)

Ingredients:

• 500 grams (1/2 kg) chicken eggs
• Scallions (to taste)
• 1/2 onion, sliced thinly (optional)
• 4 cloves garlic
• 6 shallots
• 10 red chilies (adjust according to your spice preference)
• Salt, pepper, and chicken stock powder (Royco) to taste
• 500-700 ml coconut milk from 1/2 coconut
• Vegetable oil (as needed)

Preparation Steps:

1. Prepare the Omelette:

   • Crack the eggs into a bowl and beat them lightly with a pinch of salt, chopped scallions, and sliced onion.
   • Heat a bit of vegetable oil in a frying pan over medium heat.
   • Pour in enough egg mixture to make a thin omelette. Cook until set and golden brown, then flip and cook the other side. Repeat this process until all the egg mixture is used (approximately three omelettes). Remove from the pan and set aside to cool.
   • Once cooled, cut the omelettes into bite-sized pieces and set aside.

2. Make the Spice Paste:

   • Using a mortar and pestle or a food processor, grind the shallots, garlic, and chilies into a smooth paste.

3. Cook the Dish:

   • Heat a few tablespoons of vegetable oil in a wok or large saucepan over medium heat.
   • Add the spice paste and sauté until fragrant and cooked through, about 5-7 minutes.
   • Pour in the coconut milk, stirring constantly to combine.
   • Season the mixture with salt, pepper, and chicken stock powder (Royco) to taste.
   • Continue to stir occasionally until the coconut milk is almost boiling.

4. Combine and Serve:

   • Add the sliced omelettes into the coconut milk mixture.
   • Stir gently to combine and continue to cook until the coconut milk comes to a gentle boil.
   • Adjust the seasoning if necessary.
   • Once boiling, remove from heat and transfer to a serving bowl.

Serve Telor Dadar Sayur hot with steamed rice for a delightful and comforting meal. Enjoy the harmonious blend of aromatic spices and creamy coconut milk enveloping the savory omelette pieces, bringing a touch of Indonesian cuisine to your table.