Asian Recipes - Indonesian Gold and Silver Omelet Recipe

Ingredients

• 6 eggs, separate whites from yolks

• salt

• 8g shiny Chinese vermicelli

• 1/2 cup water

• 1 1/2 cups first pressing coconut cream

For the rempah:

• 2 fresh chilies

• 2 cloves garlic

• 1 small onion

• 3cm fresh green ginger

• 2cm turmeric root

• 1 tsp coriander powder

Serves 4

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Method:

1. Soak the vermicelli in warm water. Prepare the rempah and fry gently in oil until fragrant. Add in the coconut cream and simmer until thickened.

2. With a hot omelet pan on medium heat proceed to cook the eggs; first beat the yolks and the whites separately with 1/4 cup water each. Pour in first the yolk mixture, cooking until it is set, then the white mixture in separate layers.

3. To cook the top of the second layer, place under heated grill for two minutes. When both layers are set and the top browned, add in the coconut sauce, lifting the edge of the omelet in several places so that the sauce may reach the base of the pan.

4. Add in the vermicelli and cook, with frequent additions of sauce, until the vermicelli is hot and the sauce used up. The omelet should be fragrant and crispy at the edges.

5. Serve in wedges or rolled up and garnished with coriander leaves if required.