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Ingredients
Asian Omelette
2 tablespoons soy sauce
2 tablespoons kecap manis (see NOTE)
2 tablepoons dry sherry
4 tablespoons peanut oil
8 spring onions (scallions), sliced on the diagonal
1 tablespoon grated fresh ginger
500 g (1 lb 2 oz) button mushrooms, sliced
12 eggs
1 handful coriander (cilantro) leaves, chopped
Method
- 1 Put the soy sauce, kecap manis and sherry in a small bowl and mix well. Heat half the peanut oil in a saucepan, add the spring onion and ginger, and cook over low heat for 3–4 minutes, or until the onion is soft but not brown. Add the soy sauce mixture and the mushrooms and stir over medium heat for 3 minutes, or until the mushrooms are soft. Keep warm.
- 2 Break 3 of the eggs into a bowl and lightly beat with 1 tablespoon water. Season with salt and pepper. Heat 1 teaspoon of the remaining peanut oil in a small non-stick frying pan, add the beaten eggs and cook over medium heat for 2–3 minutes, or until just set.
- 3 Spoon a quarter of the mushroom mixture onto one half of the omelette and top with a few chopped coriander leaves. Fold the omelette over and gently slide onto a warm plate. Top with a few more coriander leaves. Serve immediately for someone else to eat while you cook the remaining three omelettes.
NOTE: Kecap manis is a thick, sweet soy sauce. If you can't find it, use regular soy sauce mixed with a little soft brown sugar.
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