Indonesian souffl‚ omelette

Yield: 2 Servings

Measure Ingredient
1 \N Cm. Root ginger peeled and grated
1 \N Clove of garlic; crushed
\N \N Sesame oil
75 grams Chinese cabbage; shredded
75 grams Small button mushrooms sliced
50 grams Sweetcorn
50 grams Mange-tout
1 \N Fresh chilli de-seeded and chopped
40 grams Dry-roasted peanuts; ground
150 millilitres Thin coconut milk
3 \N Eggs; separated
\N \N Salt
\N \N Fresh coriander leaves to garnish

Serves 2-3

Souffl‚ omelettes are spectacular dishes, yet they are disarmingly simple to prepare. The Indonesian spicing of this dish, and the coconut milk which is so typical of that cuisine, make this a meal to remember. Serve it with a couple of salads of your choice.

Soften the ginger and garlic in the oil for 2-3 minutes, then toss in the prepared vegetables. Stir until heated through and well coated with the oil, then add the ground peanuts. Stir well. Pour in the coconut milk and simmer for 5 minutes. Remove from the heat, then mix in the beaten egg yolks and stir thoroughly. Season to taste.

Fold in the stiffly beaten whites and pour the mixture into a large, well-oiled, heavy frying-pan. Cook over a very gentle heat for 8-10 minutes until puffed and beginning to set. Brown under a hot grill for a minute or two to finish the cooking, and serve immediately garnished with fresh coriander leaves. Cut into wedges for each serving.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

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