Yield: 2 Servings
|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|
|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||Fresh coriander leaves to garnish|
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