*  Exported from  MasterCook  *
 
                        INDONESIAN SOUFFLÉ OMELETTE
 
 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
   
   Soufflé 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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