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
  • pepper
  • salt
  1. Rub the herbs together with the santen.
  2. Add water to it.
  3. Beat the eggs with this mixture and fry an omelet in the oil.
  4. Roll it up and bake on both sides.
  5. 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.

I cut my thick and fluffy omelet into 1-centimeter strips and serve warm. Delicious with sambal and an Indonesian vegetable dish.

Are you interested in more Indonesian egg recipes, check out this link.

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