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Ingredients
For the filling
- terasi - 1cm/½ in cube
- garlic - 3 cloves, crushed
- macadamia nuts - 4, or almonds -
8
- fresh lengkuas - 1cm/½
in, peeled and sliced, or lengkuas powder (optional) -
5ml/1tsp
- ground coriander - 5ml/1 tsp
- ground turmeric - 2.5ml/½ tsp
- salt - 5ml/1 tsp
- oil - 30ml/2 tbsp
- minced beef - 225g/8 oz
- spring onions - 2, chopped
- coconut milk - 30-45ml/2-3 tbsp
For the omelets
- oil - for frying
- eggs - 4, beaten with 60ml/4
tbsp water
- black pepper and salt
- celery leaves and salad - to
serve.
Method
- Grind the terasi to a
paste, in a food processor or with a pestle and mortar, with the
garlic, nuts and fresh lengkuas, if using. Add the
coriander, turmeric, lengkuas powder, (if using), and the
salt.
- Heat the oil and fry the mixture
for 1-2 minutes. Stir in the beef and cook until it changes color.
Continue to cook for 2-3 minutes.
- Stir in the spring onions,
coconut milk and celery. Cover and cook gently for 5 minutes.
- Meanwhile, prepare the omelets.
Heat a little oil in an omelets or frying pan. Season the eggs and
use to make four thin omelets in the usual way.
- When each omelet is almost
cooked, spoon a quarter of filling on top and roll up. Keep warm
while making the remaining omelets.
- Cut the rolled omelets in half
and arrange on a serving dish. Serve garnished with a few celery
leaves and salad. Serves 4.
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