Malaysian omelet PDF Print E-mail

Malaysian Omelet (Telurdadar Biasa)

Malaysians serve this omelet in thin wedges.

2 cups mixed thinly sliced eggplant,
    green bell pepper and onion
1 tablespoon peanut oil
1 medium onion, minced
1 green chile, seeded and finely chopped (about 1 tablespoon)
1 red chile, seeded and finely chopped (about 1 tablespoon)
1 clove garlic, minced
2 tablespoons peanut oil
4 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon pepper

Cook 2 cups vegetables in 1 tablespoon oil until tender; reserve. Cook chopped onion, chiles and garlic in 2 tablespoons oil in 10-inch skillet until tender. Mix eggs, salt and pepper; pour into skillet. Cover and cook over low heat until eggs are set and light brown on bottom, about 8 minutes. Cut eggs into wedges; spoon reserved vegetable mixture over omelet.

Yields 4 servings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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