Dadar isi


dadar isiFellow bloggers are taking a break in blogging, or are about to – everyone needs a holiday. So do I, I think, but since I have been to China in May there is not really a long holiday going to happen this summer. Summer? HA! It is really awful now, an outside temperature of 13 degrees and more rain than anyone in the summer can handle. I feel sorry for travelers in Holland, they are probably waiting for the rain to stop and craving for winter foods.

I was craving for hot, hot foods as well. No salads today, but this Indonesian style omelette, filled with minced meat. Here is what you need (2 persons): 4 eggs, 2-300 grams of minced meat; 1 kemiri nut; kecap (sweet Indonesian soy sauce); spring onions; cumin seeds, garlic, onion.

Roast the kemiri nut ( a small nut about the size of the nail of your thumb) in a dry pan until it starts to brown. Let cool, then pound with mortar and pestle until a fine powder. This nut gives Indonesian foods a special flavor and it used in many spice pastes. Add half a teaspoon of cumin seeds, a pinch of dried ginger powder, and grind until you have a paste. Take a pan and fry half an onion and 1 clove of garlic in some sunflower oil, add the spice paste and fry until fragrant. Add the minced meat and fry until it smells nice. Add kecap sauce, some dark soy if you like a dark color, and salt until you like the taste. Take of the heat and set aside.

Take 2 eggs a person, beat them in a bowl. Make an omelette in a new pan, but before the top is solid, add a couple of spoonfuls of the meat mixture on top and fold the omelette over the filling. Fry until golden, then put on a plate and sprinkle with shredded spring onions. Make your second omelette.

We had it with a stir-fry of bok-choi and portobello mushrooms, and I added lots of my favorite serundeng (spiced coconut flakes, garlic flakes, and chilil flakes and peanuts) for some extra spice.

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