Title: Savory Indonesian-Style Omelette with Flour and Sago
Ingredients:
- 1 large egg (chicken egg)
- 1 tablespoon heaping all-purpose flour
- 1 tablespoon sago flour
- 1 ½ tablespoons margarine
- 1 small red onion
- 1 garlic clove
- 2 bird’s eye chilies or red chilies (optional, adjust to taste)
- A few slices of onion (quantity as desired)
- ½ teaspoon black pepper (ground or whole)
- 1 teaspoon seasoning or salt (use a bit of both if preferred; add only a small amount of salt)
- A splash of sesame oil
- Warm water as needed
Instructions:
-
Prepare the Flour Mixture:
In a bowl, dissolve the all-purpose flour and sago flour in warm water until the mixture is smooth and slightly runny. -
Chop the Vegetables:
Finely chop the red onion, garlic, and optional chilies. If using onion slices, cut them into thin rings or pieces as preferred. -
Combine Ingredients:
Add the chopped vegetables and optional chilies to the flour mixture. Combine all the ingredients thoroughly. The raw vegetables will impart a fragrant aroma to the omelette without the need for pre-cooking. -
Cook the Omelette:
Heat a non-stick skillet over medium-high heat and melt the margarine until the sizzling sound stops. Pour the batter into the skillet. Cook the omelette over medium-high heat, allowing it to develop a golden-brown color and aromatic smell. Avoid burning by adjusting the heat as needed. -
Flip and Finish:
Gently flip the omelette to ensure it cooks evenly on both sides. Continue cooking until the omelette is set and a little smoky. -
Serve:
Once the omelette is cooked through and slightly crispy on the edges, remove it from the skillet. Serve hot and enjoy the delightful aroma of the raw onions and chilies infused in the omelette.
This savory omelette, enriched with the fragrant flavors of raw vegetables, is perfect for a quick and tasty meal. The addition of sesame oil adds a subtle depth of flavor, making it a delectable treat.
