Omelet with Coconut
An omelet with grated coconut; this extremely simple omelet is delicious and crispy because of the crunchy coconut shavings. I make my omelet spicy today; I use one whole chili pepper.
The egg dishes chapter in Beb Vuyk’s book is full of delicious omelets; vegan or filled with fish or chicken.
Omelet with Grated Coconut # 339 translated from Beb Vuyk’s Groot Indonesisch Kookboek, pagina .
- 2 eggs
- 4 tablespoons of grated coconut
- oil or butter
- 1 tablespoon of chopped onions
- juice of 1 clove of garlic
- 1 teaspoon of sambal ulek
- Grind the chopped onions with the coconut, the sambal, and the garlic juice into a paste.
- Beat the eggs with salt and pepper and mix in the grated coconut.
- Fry an omelet in the hot oil; cover the pan while baking.
- Bake the omelet on both sides until done.
I don’t have sambal ulek left so I add 1 chili pepper. I grind the chili pepper, chopped onions, and crushed garlic together in my mortar. I already add the salt and pepper because it makes grinding easier (works as an abrasive).
I keep my bumbu a little coarse because that creates crunch in the omelet.
Beb writes ‘garlic juice’. I squeeze one clove of garlic. 😉
When my bumbu is fine enough, I add the grated coconut.
I beat my two eggs well with a fork.
Now everything from my mortar can go into the eggs. Coconut absorbs moisture very quickly. The mix becomes a bit lumpy; almost a batter.
I heat two tablespoons of oil in a non-stick pan and pour my egg mixture into it. I set the heat on low.
I don’t have a suitable lid so use my husband’s trick; these two pans seem to fit very well.
I don’t bake my omelet too long, because the coconut makes it crispy pretty fast. After a few minutes I check.
Beb fries her omelet on both sides. I don’t do that, but fold it in half so that the inside stays tender and juicy.