Ingredients
- Petai (stink bean)
- Bacon
- Egg
- Milk
- White onion
- Garlic
- Shiitake mushroom
- Chili paste
- Sea-salt
- Par-baked chapati
- Olive oil
Preparation
In a fry-pan, toss sliced bacon with chopped onions and garlic. Stir-fry in olive oil until they begin to brown. Then add petai with chili paste and continue to fry.
Whisk eggs with a dash of milk and pour over contents of fry-pan. Turn down heat and allow omelette to slowly cook. Add sea-salt to taste.
As omelette is cooking, heat grilling pan. When ready, place chapatti flat and allow to grill. Repeat depending on number of slices of chapati required.
As chapati bread browns, break omelette into slices and place over half of surface area of chapatti. Quickly roll uncovered half over other half then gently press ends together. As egg cooks it should seal ends so you'll be able to turn over the roll and evenly brown all sides.
To serve
Place rolls over fresh lettuce or simply serve on dish, topped with surplus petai and bacon.
Complement with a refreshing light white, such as a Frascati served chilled.
<Previous
So I found this lovely copper pan, with brass fittings, and thought it would be great to cook omelettes. Since copper distributes heat so evenly, it would be ideal. I invented this weirdly wonderful meal because I found this pan, just as I sometimes concoct dishes based on a specific wine in mind.
Although I have called this smoked oyster omelette, it is really the silken egg tofu that imparts a particularly unique texture. In fact, you could omit the oysters in you wish.
Ingredients
- Smoked oysters
- Silken egg tofu (usually in a vacuum-sealed cylindrical plastic wrapper)
- Mushroom
- Egg
- Milk
- Garlic
- White onion
- Black pepper (coarse ground)
- Sea-salt (coarse ground)
- Za'atar
- Parsley
- Celery
- Capsicum
Preparation
Sauté finely chopped garlic and onions in butter in a large fry-pan. Once they begin to turn golden brown, remove from pan. Place on base of copper pan, spreading them evenly.
While fry-pan is still hot, toss in sliced mushrooms and sauté quickly until nicely brown. Then remove and place aside.
Slice half a block of silken egg tofu into pieces about 1 to 2 cm thick. Gently place in fry-pan and slowly cook until bottom surface turns golden. Turn over and do likewise. Remove from pan and place with mushrooms.
In a bowl, whisk eggs, gently adding milk while doing so. Break remaining half of tofu block into very small pieces then add to egg-milk mixture. Keep whisking until tofu-egg-milk mixture is light and frothy. Add smoked oysters, followed by black pepper and sea-salt to taste. Pour contents into copper pan and spread ingredients evenly. Heat pan gently over low-to-medium heat until bottom of omelette begins to brown.
Place sautéed mushrooms over top of omelette, followed by fried tofu pieces and arrange nicely. Sprinkle a dash of za'atar, finely chopped parsley, celery and capsicums.
Place entire copper pan into pre-heated oven and bake omelette briefly until it turns completely golden brown.
To Serve
Remove from oven, allow to cool slightly and serve meal in the pan!
Complement with a light, zesty white wine.
<Previous
Next> Recipe #24: Baked capsicum stuffed with weirdness
