Telur Dadar ala RM Padang
Ingredients
- 3 eggs (duck eggs preferred for a richer taste)
- 3 tablespoons roasted grated coconut
- 2 tablespoons rice flour, dissolved in a little water
- 1/2 turmeric leaf, thinly sliced (remove the central rib)
- 2 stalks of green onions, thinly sliced
- 3 red chilies, finely chopped or thinly sliced (add bird’s eye chilies for extra heat if desired)
Spice Paste:
- 4 shallots
- 3 garlic cloves
- 1 teaspoon ground coriander
- 1/2 teaspoon ground black pepper
- 1 teaspoon curry powder
- Turmeric to taste
- Salt to taste
- Seasoning (optional)
- Cooking oil as needed
Steps
- Prepare the Eggs: Crack the duck eggs into a bowl and beat them briefly. Overbeating can cause the omelet to become flat.
- Mix Ingredients: Add the spice paste to the beaten eggs and stir to combine. Then, add the roasted grated coconut, rice flour mixture, sliced turmeric leaf, green onions, and chilies. Mix everything thoroughly and taste to adjust the seasoning if needed.
- Cook the Omelet: Heat a flat, non-stick pan over medium heat. I use a small pancake-sized Teflon pan for this recipe. Add a little cooking oil and pour in the egg mixture. Reduce the heat to low and cover the pan.
- Flip the Omelet: Once the omelet starts to set and feels firm, carefully flip it over to cook the other side. Continue cooking until fully cooked through. Remove from the pan and drain any excess oil.
- Serve: Serve the omelet warm. Using a small Teflon pan, I typically get two round omelets from this recipe.
Enjoy your delicious Telur Dadar ala RM Padang!
