Ingredients
- 2 large eggs
- 1 bowl of bean sprouts
- 3 shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- 5 bird’s eye chilies, thinly sliced (or to taste)
- 1 stalk of green onion, sliced
- 1 tablespoon sweet soy sauce (or to taste)
- 1/2 tablespoon oyster sauce
- Salt and ground black pepper, to taste
- Cooking oil
Instructions
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Prepare the Egg Crepes:
- Begin by making the egg crepes. Heat a non-stick skillet over medium heat and lightly oil it. Pour in the beaten eggs, swirling to cover the bottom of the pan evenly. Cook until set and lightly golden, then transfer to a cutting board and slice into small strips.
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Sauté Aromatics:
- In the same skillet, add a bit more oil if needed. Heat over medium heat and sauté the sliced shallots and garlic until they become fragrant and translucent. This will infuse the oil with a rich aroma.
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Add Chilies and Seasonings:
- Add the sliced bird’s eye chilies to the skillet and stir briefly. Then, add the sliced egg crepes back into the pan. Season with salt, ground black pepper, sweet soy sauce, and oyster sauce. Stir well to ensure all the ingredients are evenly coated with the seasonings.
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Incorporate Bean Sprouts and Green Onions:
- Gently fold in the bean sprouts and green onions. Cook for just a few minutes until the bean sprouts are tender yet still crisp. This step is crucial to maintain the crunchiness of the sprouts.
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Adjust Seasoning and Serve:
- Taste and adjust seasoning if necessary. Once everything is well combined and the bean sprouts are cooked to your liking, remove from heat. Serve immediately while still warm.
Enjoy this simple, quick, and flavorful dish as a delightful addition to your meal. Perfectly balanced with savory, sweet, and spicy notes, Dadar Telor Cah Toge is sure to impress!
Feel free to explore and enjoy this recipe that I previously shared with Mba Vy during its popularity surge!