Javanese Omelet with Coconut Cream and Kencur
An omelet is a perfect side dish next to a spicy vegetable dish for instance. I love this Javanese omelet recipe because it makes a thick, fluffy and flavorfull omelet that combines well with rice and other Indonesian dishes.
When I make an ordinary omelet, I always use a dash of milk. But this Javanese omelet contains shredded santen (coconut cream) instead.
If you want to keep it 100% vegetarian then leave out the trassi because that is fermented shrimp.
This recipe is enough for 3 people as a side dish and is ready in 30 minutes.
Javanese omelet # 334 translated from Beb Vuyk’s Groot Indonesisch kookboek, page 278.
- 4 chicken eggs
- 4 tablespoons of cold water
- 2 tablespoons of oil
- 2 tablespoons of chopped onions
- juice of 1 clove of garlic
- 1 tablespoon of sambal terasi
- 1/2 tablespoon of chips santen
- mespuntje kentjoer
- Rub the herbs together with the santen.
- Add water to it.
- Beat the eggs with this mixture and fry an omelet in the oil.
- Roll it up and bake on both sides.
- Cut it in slashes of 2 to 3 cm width.
My sambal trassi is finished. But it is super easy to make a sambal trassi or add a chili to the mix and half a teaspoon of salt and you have the same effect ;-).
According to the recipe, I have to rub the herbs and the santen together. I use an emersion blender for this, because then the spice mix becomes nicely smooth.
When the herbs are chopped in to a paste, I add the eggs and mix them through too.
I pour this nice smooth batter into my pan with a little oil on the bottom. I leave the omelet on low heat until it solidifies. If it is solid enough I roll it up and leave it to turn golden brown in the pan.
Are you interested in more Indonesian egg recipes, check out this link.