Beb Vuyk has delicious, simple egg dishes in her book, such as this Indonesian omelet or telor gambuang. According to Beb this is an Indonesian omelet from Padang (Sumatra). I make all the recipes of Beb Vuyk’s Groot Indonesisch Kookboek. Read more about her here.
We’re eating less meat because it is better for the planet. That’s why I love to focus more on the Indonesian egg and tofu and tempeh dishes nowadays. I haven’t stopped eating meat, but I reserve it for weekends or birthday celebrations.
This Indonesian omelet is ready in 10 minutes and is enough for 2 to 3 people.
Telor Gambuang (Padang’s egg dish), # 336 from Beb Vuyk’s Large Indonesian Cookbook, page 280.
- 4 eggs
- 4 tablespoons of water
- 2 tablespoons oil or butter
- 1 tablespoon of chopped onion
- 1 teaspoon of sambal ulek
- 1 tablespoon of chopped chives
- Beat the eggs with salt and pepper and the water.
- Stir in the chopped onions, the sambal, and the chives.
- Cook an omelet on both sides and roll it up.
- Cut into angled strips that are 4 to 5 cm thick.
This recipe comes down on how to make a very tasty omelet? and nothing more. This telor gambuang consist of basic ingredients, but the sambal makes it truly Indonesian and much tastier than a regular omelet.
I mix the eggs, salt, pepper and the water. Then I stir in the onions, sambal and the chives. I use garlic chives from my vegetable garden. Garlic chives are not very intense, but they clearly have a garlic flavor. It is not at all as strong as real garlic. In terms of taste in this omelet, it mainly works as the flavor of chives. 😉
Now I cook my omelet slightly different than Beb does. She wants me to fry it on both sides, but I cook it on one side and then roll it up in the pan.
The omelet cooks completely, but stays nice and tender inside. I cut it in slices and serve it with white rice and homemade sambal. Delicious and so easy!
Check out all the Indonesian egg recipes I feature on this blog.