How to make a special Padang omelet for breaking the fast and sahur, the taste will make you addicted

Padang Restaurant Style Omelet Recipe (Image by Gemini AI)

The moment of sahur or breaking the fast often makes you miss the typical dishes of Padang restaurants. One of the favorites is of course an omelet that is thick, rich in spices, and has a crunchy texture on the outside but soft on the inside. The good news is, you don’t need to leave the house to enjoy it.

This omelet is very suitable as a sahur menu because its high protein content is able to keep you full for longer. Apart from that, the cooking method is relatively short, making it the right solution when you’re short on time for fasting. Combined with warm rice and green chili sauce, your appetite will immediately increase during fasting.

List of Main Materials Required

Prepare the following ingredients so that the results are as thick and delicious as the original:

Basic material:
– 5 eggs (chicken or duck)
– 50 grams of grated coconut
– 3 tablespoons rice flour

Aroma and Vegetables:
– 3 spring onions (thinly sliced)
– 3 lime leaves (torn)

Ground spices:
– 5 red curly chilies
– 5 red onions
– 3 cloves of garlic
– 1 candlenut
– as well as salt
– pepper
– flavoring

Practical Steps to Make Padang Omelette

1. Roast Coconut: Heat grated coconut in a frying pan without oil over low heat. Keep stirring until the color is golden brown and the aroma comes out, then set aside.
2. Mix the Dough: Beat the eggs until foamy. Add the ground spices, toasted coconut, rice flour, sliced ​​spring onions and lime leaves. Make sure everything is mixed evenly.
3. Frying Process: Use a frying pan with enough oil and medium heat tends to be low. Pour the mixture and let the inside cook completely without burning the outer skin quickly.
4. Flipping Technique: When the bottom is firm and browned, gently flip the egg. If you have difficulty because of its large size, use a plate or two spatulas to prevent it from being crushed.
5. Finishing: Cook until both sides are cooked evenly. Drain the oil with the eggs standing up so that the texture remains crisp and not oily when eaten.

Fresh Accompanying Green Jo Sambal Recipe

It wouldn’t be complete if this omelet wasn’t accompanied by green chili sauce. Here’s the short way:

1. Boil Ingredients:

Boil 250g green chilies, 50g green cayenne peppers, shallots, garlic and green tomatoes for just 5 minutes to wilt.

2. Coarse Grinding:

Pound the boiled ingredients coarsely. Avoid using a blender so that the original taste is maintained and the color does not turn dark.

3. Stir-fry:

Heat a lot of oil, sauté the mashed potatoes with the lime leaves. Add salt, sugar and a little lime juice to keep the color fresh green. Cook until the oil separates from the chili sauce.

FAQ About Padang Omelette

1. Why do you have to use roasted grated coconut in the dough?

Toasted coconut is the key to the “fibrous” texture and distinctive savory aroma. Without coconut, the eggs will taste like a regular omelet and lack volume.

2. Can chicken eggs be completely replaced with duck eggs?

Very possible. Using duck eggs will actually make the omelet sturdier, the color prettier, and the taste much tastier than chicken eggs.

3. What is the function of rice flour in this recipe?

Rice flour functions as a binder for the dough so that the eggs are thick and don’t deflate or crumble easily when turned.

4. How do you get the egg to cook right through to the thick center?

Use low heat once the oil is hot. Covering the pan during the frying process also helps the heat evenly reach the inside of the egg.

5. Can this dough be prepared at night for sahur?

Yes, but it is recommended to mix the eggs with spices just before frying so that the eggs remain fresh and not watery. Roasted coconut and ground spices can be prepared the night before.

(brl/tin)