Telur Dadar Padang ala-Ala
Ingredients:
- 5 eggs
- 2 tablespoons chopped chicken (optional)
- 4 tablespoons toasted coconut, browned
- 2 tablespoons rice flour (mixed with enough water to make a paste)
- 1 stalk celery (chop the leaves only)
- 1 stalk green onion (use the green parts only)
- 4 kaffir lime leaves, finely sliced (discard the central stem)
- Salt, to taste
- Ground black pepper, to taste
- Oil, for frying
For the Spice Paste:
- 6 shallots
- 4 garlic cloves
- 3 red chilies (be careful with the heat!)
- 10 bird’s eye chilies (adjust to your spice preference)
Instructions:
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Prepare the Spice Paste: Blend the shallots, garlic, red chilies, and bird’s eye chilies until you have a smooth paste.
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Combine Ingredients: In a large bowl, mix the eggs with the spice paste, chopped chicken (if using), toasted coconut, rice flour paste, celery leaves, green onion, and kaffir lime leaves. Season with salt and ground black pepper to taste. Whisk well to combine all ingredients evenly.
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Taste and Adjust: Taste the mixture and adjust the seasoning if necessary.
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Cook the Omelet: Heat a generous amount of oil in a non-stick skillet over medium heat. Pour in the egg mixture, spreading it out evenly. Cook until the edges start to set and the bottom is golden brown. Carefully flip the omelet and cook the other side until golden brown and cooked through.
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Serve: Transfer the omelet to a serving plate. Enjoy it as is, or serve it with sauce, mayonnaise, or alongside steamed rice for a complete meal.
This Telur Dadar Padang ala-Ala is a delightful twist on a classic Indonesian omelet, perfect for a quick and flavorful meal. Enjoy the rich combination of textures and flavors in every bite!
