Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Eggs/Cheese Breakfast
Brunch
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cm. Root ginger
- peeled and grated
1 Clove of garlic -- crushed
Sesame oil
75 g Chinese cabbage -- shredded
75 g Small button mushrooms
- sliced
50 g Sweetcorn
50 g Mange-tout
1 Fresh chilli
-- de-seeded and chopped
40 g Dry-roasted peanuts -- ground
150 ml Thin coconut milk
3 Eggs -- separated
Salt
Fresh coriander leaves
-- to garnish
Serves 2-3
Souffle 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.
