This egg recipe, easily replicated at home, is a tribute to the multitude of kiosks serving Indo-Muslim specialties scattered throughout Malaysia. Over the centuries, locally produced and imported ingredients, as well as ancient recipes and techniques, have harmoniously blended to create an exceptionally diverse gastronomic offering. One example of this confluence of cultures is the local Mamak cuisine, which has been part of Malaysia’s culinary landscape for centuries.
Ingredients for 4 portions
- Medium eggs 360 g (about 6)
- Halls q.b.
- Wheat flour 30 g
- Sunflower oil 60 g
- Meat curry powder 5 g
- Chili powder 3 g
- White pepper 3 g
- Turmeric powder q.b.
- Garlic, chopped 15 g
- White cabbage 200 g
- Carrots, cut into julienne strips 100 g
- Potatoes, grated and dipped in water 200 g
- Yellow onions, sliced 200 g
- Red chilies, cut into julienne strips 25 g
- Fresh cilantro, chopped 10 g
- Spring onions/shallots, sliced 10 g
Preparation
Crack the eggs into a large bowl. Season them with salt and pepper and beat them. Set them aside.
Preheat a nonstick skillet or (if available) a medium-sized cast-iron pan over medium heat. When the frying pan is hot, pour in the oil.
Add sliced onions and sauté for 8-10 minutes, until browned. Add the garlic as well and continue to sauté for a few minutes to let all the fragrance release. Drain the grated potatoes and pour them into the pan.
Continue cooking until lightly browned. Add the carrots, cabbage, and red chilies. Sauté and mix all the vegetables to blend them together.
Add curry, turmeric, chili powder, and wheat flour. Cook the mixture of spice powder and flour for a few minutes.
Turn down the heat, remove half of the vegetable mixture and set aside.
Add half the beaten eggs, stir gently scrambling them until they are partially cooked thickened.
Combine half of the coriander leaves and spring onions.
Shape the omelet by turning and scraping with a spatula around the pan, then press and fold the edges inward to make a round shape. Let it cook slowly until it solidifies and the bottom turns a deep golden color.
Insert spatula under omelet to check color. Once well browned, place a clean cutting board or plate on the pan and flip the omelet over.
Gently slide the omelet into the pan and continue cooking until fully browned. Turn off the stove.
Gently transfer the omelet to a cutting board or plate to cool. You can serve it whole or cut into squares or triangles.
Repeat the process with the remaining mixture.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.