Sambal Goreng Omelet
This is the same recipe as egg sambal goreng, but with an omelet. The difference is that you do not simmer the omelet in the sauce. Like you do with the sambal goreng egg. The sauce is poured over it. If you leave out the trassi, it is also a delicious vegetarian dish. You don’t necessarily have to replace the trassi, but you can, for example with miso. This time I just leave out the trassi and make this dish for my vegetarian niece who is coming over for dinner.
This dish is enough for 3 to 4 people and is ready in 15 minutes.
Sambal Goreng from Omelet (Dadar) #60 translated from Beb Vuyk Groot Indonesisch Kookboek, pagina 83.
- 4 eggs
- 3 tablespoons of chopped onion
- 1 clove of chopped garlic
- 1 teaspoon sambal terasi (or 1 teaspoon sambal oelek and 1/2 teaspoon terasi)
- 1 teaspoon galangal
- 1 teaspoon Javanese sugar
- 1 stalk of lemongrass
- 1 salam leaf
- 1/8 block of santen
- chopped celery and chives, together 1 tablespoon
- 2 tablespoons of oil
- 1 tablespoon butter
- salt and pepper
- Beat the eggs with salt and pepper until the membranes are broken.
- Stir in the celery and chives and let this mixture stand for fifteen minutes until the air bubbles that arise when beating, have disappeared.
- Fry the omelette, turn it over and fry the other side.
- Roll it up and let it get cold.
- Then cut it into strips of about 1/2 cm.
- Continue preparing this sambal goreng in the same way as sambal goreng egg, but do not stew the omelet strips. They are only stirred in once the sauce is ready and then serve.
I use fresh galangal because I always have some in the freezer, just like my lemongrass by the way. Beb is talking about 1/8 block of santen, but I still have coconut milk left. That works fine too. I don’t think I did a good job of removing the bubbles from the egg mix by waiting a while, but it worked fine. It is nice and thick and sturdy. Tasty!
I bake it on both sides and cut everything into thin strips of 1,5 centimeters. I rub onions, garlic, sambal, galangal, tomato puree, sugar and salt together in my cobek, as mentioned in the egg sambal goreng recipe. The recipe list for this recipe does not include 1 teaspoon of tomato paste. I’ll add that anyway, because it’s just a little and very tasty. The entire sauce has an nice pink color.
I fry the bumbu in the oil and after about five minutes add the cube of santen, the lemongrass, the salam leaf and 1 dl of water. When the sauce has thickened nicely after about 5 minutes, it can be poured over the sliced omelet. Easy and delicious!
