Kaber Kebertu (omelet)

Kaber Kebertu is a remarkable name for an omelet recipe in Beb Vuyk’s chapter “egg dishes”. Kaber Kebertu is a stuffed omelet and can be filled with anything such as minced meat, chicken, fish or shrimp.

Fish seems delicious to me, so I buy two pieces of cod from the freezer.

This Kaber Kebertu with stuffing is enough for 3 people and is ready in 45 minutes.

Kaber Kebertu # 335 translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 279.


  • 4 eggs
  • 100 grams of minced meat, finely chopped chicken, fish or shrimp meat
  • 2 tablespoons oil
  • 1/8 block of santen


  • 2 tablespoons chopped onions
  • 1/2 teaspoon ketumbar (coriander seeds)
  • 1/4 teaspoon of jinten (cumin)
  • 1 teaspoon of sambal ulek (chili salsa)
  • 1/2 teaspoon kunyit (turmeric)
  • 1/2 teaspoon terasi (fermented shrimp paste)
  • pepper
  • salt
  1. Grind the onions with the ketumbar, jinten, sambal, kunyit, terasi, some salt and pepper.
  2. Mix in the minced meat or finely chopped chicken, fish or shrimp and fry this mixture in the oil.
  3. Add the piece of santen and some water and continue to cook until it is almost done and dry.
  4. Make an omelette in the usual way, fill it with the mixture, roll it up and fry the omelette on both sides for a little while until light brown.

I add ketumbar, jinten, sambal, kunyit, trassi, salt, pepper and onions in my emersion blender.

I make my spice bumbu in the hand blender and not in the mortar today. It produces a smooth bumbu that blends perfectly with the fish.

I add the bumbu to my wok and sauté it in a few tablespoons of oil. I start with the bumbu and then add the ​​fish I’ve chopped finely.

I cook this in the pan for about minute and then I add the santen and 3 tablespoons of water. Santen is coconut cream and available in blocks.

I let everything simmer until the fish dries a bit and most of the moisture in the pan has evaporated.


Beb says about the omelet: “make an omelet in a regular way”. I always make my omelet with some milk. I add my eggs (I get guests so use 8 eggs for two omelets) to a bowl with a pinch of salt and pepper and a dash of milk. I stir this well until everything starts to foam a bit.

I place my pan on low heat and add a bit of oil to the pan. I pour in the egg mixture (I do not wait for the oil to become very hot). I have some spring onions left so I add that too. I let my omelet cook very slowly.

When the edges of my omelet start to firm up, I scoop the fish filling on top of it. The inside of the omelet is still wet; this way the filling sticks well and the omelet itself remains juicy too.

Now the omelet can be rolled up carefully. I place a spatula on one side and fold the omelet over the fish. I continue rolling until the omelet closes nicely. I let this fry gently in the pan for half a minute until the omelet is closed properly.

Very easy! I cut my Kaber Kebertu into broad strips so everyone can eat several pieces of it. The omelet has remained very juicy and the filling gives everything a very rich flavor.

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