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)
- Grind the onions with the ketumbar, jinten, sambal, kunyit, terasi, some salt and pepper.
- Mix in the minced meat or finely chopped chicken, fish or shrimp and fry this mixture in the oil.
- Add the piece of santen and some water and continue to cook until it is almost done and dry.
- 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.