Asian Recipe: Telor Dadar

Coconut is ubiquitous in Asian cuisine for curries, gulais, rendangs and dessert. Whether it is used as coconut milk or in grated form, a touch of coconut lends a full bodied aroma and intensify flavour to any dish. Today, for a change, I will introduce an Indonesian spicy dish without coconut.

Telor Dadar simply means omelette in English. This is a quick and easy recipe that requires zero cooking skills.

Ingredients:
60 grams shallot
6 red fresh chillies
11/2 teaspoon of salt
10 tablespoon peanut oil
1 big onion, cut into rings
2 fresh red chillies, sliced thinly
2 green chillies, sliced thinly
6 large eggs
1 tablespoon sugar
6 tablespoon evaporated milk
3 tablespoon chopped onion
1 tablespoon peppercorn

Method:
Pound pepperocrn until fine. Add in shallot and pound coarsely. Set aside.
Pound 6 red chillies with 1/2 salt till very fine. Set aside.
Heat pan over high flame with 6 tablespoon of oil. Fry the onion rings till transparent, remove from pan. Add in the sliced red and green chillies and fry for about 5 seconds and remove. Set aside.
In a bowl, beat the eggs with 1 tablespoon sugar, 1 teaspoon salt and 6 tablespoon evaporated milk. Add in the pounded ingredients. Stir and mix well.
Heat a non stick pan with 4 tablespoon oil and pour 1/2 of the egg mixture, place 1/2of the sliced onion, 1/2 of the chillies and 1/2 of the chopped onion on top of egg mixture.
Fry till cooked. Repeat the balance of ingredients. Garnish with spring onions, chillies and cucumber as desired.