Dadar Isi (Indonesian Stuffed Omelet)
Ingredients
- —2 eggs
- —160 g ground chicken
- —1 small onion, finely chopped
- —1 clove of garlic, minced
- —1/2 teaspoon curry powder
- —1/2 teaspoon turmeric
- —1 teaspoon lemon zest
- —1 tablespoon shredded coconut (unsweetened)
- —1 teaspoon olive oil
- —Pepper and sea salt to taste
- —For the light pickled salad:
- —50 g white cabbage, thinly sliced
- —40 g carrot, julienned
- —30 g cucumber, thinly sliced
- —1 tablespoon vinegar (rice vinegar or white wine vinegar)
- —1 tablespoon lemon juice
- —Pinch of salt
- —Optional chili flakes
Instructions
- Whisk the eggs until fluffy with a pinch of salt.
- Heat a bit of oil in a pan and cook a thin omelet; set aside.
- Sauté the onion and garlic gently in the same pan.
- Add the ground chicken and cook until crumbly.
- Mix in the curry powder, turmeric, lemon zest, and shredded coconut.
- Season with pepper and salt to taste.
- Spoon the mixture onto the omelet and roll it up tightly.
- For the pickled salad, combine the cabbage, carrot, and cucumber with vinegar, lemon juice, salt, and optional chili flakes.
- Serve the omelet with the refreshing pickled salad on the side.
Serving Tip
Slice the dadar into diagonal pieces for an authentic Indonesian presentation that showcases the filling.
Storage Tip
The pickled salad tastes best after 24 hours of marinating; the omelet is best served fresh.