Gold and Silver Omelette Recipe
Ingredients
| Eggs | 6 Small | |
| Salt | To Taste | |
| Shiny Chinese vermicelli - 8 g | ||
| Water | 1/2 Cup (16 tbs) | |
| Coconut cream - 1 1/2 cups, first pressing | ||
| Chillis | 2 (For the rempah:) | |
| Garlic | 2 Clove (5gm) (For the rempah:) | |
| Onion | 1 Small (For the rempah:) | |
| Ginger | 15 Gram (For the rempah:) | |
| Turmeric root - 2 cm | ||
| Coriander powder | 1 Teaspoon (For the rempah:) | |
Directions
GETTING READY
1) Soak vermicelli in warm water for sometime.
MAKING
2) Arrange rempah and fry gently in oil until it emits scent.
3) Mix it to the coconut cream and simmer until thickened.
4) In a hot omelette pan on medium heat, cook the eggs.
5) Beat the yolks and the whites individually with 1/4 cup water each.
6) Pour in yolk mixture and cook until set.
7) Then add the white mixture in separate layers.
8) Prepare the second layer under heated grill and cook for two minutes.
9) When layers are set and the top browned, stir in coconut sauce, gently lifting edges of the omelette to allow the sauce reach the base of the pan.
10) Gently add vermicelli and cook, with regular additions of sauce, until vermicelli is hot. 11) The omelette should be aromatic and crispier at the edges.
SERVING
12) Pass with wedges or rolled up.
13) Garnish with coriander leaves.
1) Soak vermicelli in warm water for sometime.
MAKING
2) Arrange rempah and fry gently in oil until it emits scent.
3) Mix it to the coconut cream and simmer until thickened.
4) In a hot omelette pan on medium heat, cook the eggs.
5) Beat the yolks and the whites individually with 1/4 cup water each.
6) Pour in yolk mixture and cook until set.
7) Then add the white mixture in separate layers.
8) Prepare the second layer under heated grill and cook for two minutes.
9) When layers are set and the top browned, stir in coconut sauce, gently lifting edges of the omelette to allow the sauce reach the base of the pan.
10) Gently add vermicelli and cook, with regular additions of sauce, until vermicelli is hot. 11) The omelette should be aromatic and crispier at the edges.
SERVING
12) Pass with wedges or rolled up.
13) Garnish with coriander leaves.
Chef
