A thin omelet is filled with savory minced meat, onion and crisp vegetables, then folded into a parcel. Serve the telur bungkus with chili sauce and rice; cut into the soft exterior at the table.
Telur bungkus literally means something like “wrapped egg”: the omelet is not just the outside, but an important part of the dish. The exact filling can vary. This version uses seasoned ground chicken with onion, carrot and cabbage. That gives it a savory, tender center with a little bite, without making the filling so wet that the omelet tears. A splash of soy sauce and oyster sauce adds saltiness and umami; white pepper keeps the flavor warm but not noticeably hot.
Cook the filling through first, then let it cool briefly. This is practical: hot filling sets the egg before you can fold it neatly, and a dry filling stays in place better. Chop the vegetables finely so they cook quickly and you don’t run into large pieces when folding. Cook the omelet in a nonstick frying pan over medium-low heat. A thin layer of egg is flexible enough to fold around the filling; too much heat browns the underside before the top has set enough.
Make the parcels one at a time, using two eggs for each. Let the underside of the omelet just set, spoon the filling into the middle and fold the sides over it. The top can still look a little glossy: covering the pan with a lid lets it finish cooking without having to turn the parcel over. A wide spatula helps lift it out of the pan. If the fold isn’t quite neat, place the omelet seam-side down on the plate; it won’t change the flavor.
Ground chicken is mild and lets the vegetables and sauce shine. You can replace it with finely minced pork or beef, but cook that through as well. No oyster sauce on hand? Use a little more soy sauce and a small pinch of sugar for a similar balance, though the flavor will be less deep. You can replace the white cabbage with finely sliced pointed cabbage. Keep the amount of vegetables roughly the same so the filling doesn’t get too moist.
Telur bungkus works well as a side dish with vegetables or curry, served with steamed rice and chili sauce. Cut the parcel open at the table so the filling is revealed. Cover leftovers and refrigerate them within two hours, then eat within two days. Reheat them all the way through in a frying pan covered with a lid over low heat; the omelet is less likely to dry out than if you heat it over high heat.
Cook the rice according to the package directions and keep warm.
Heat 1 tablespoon of oil in a frying pan over medium-high heat. Cook the onion for 2 minutes until translucent. Add the ground chicken and cook, breaking it up, until no longer pink.
Add the carrot and cabbage and cook for 3 minutes, until the vegetables have softened slightly but still have some bite. Stir in the soy sauce, oyster sauce and white pepper. Spoon the filling into a bowl and let cool briefly.
For each omelet, beat 2 eggs with ½ tablespoon of water. Heat a little oil in a nonstick frying pan over medium-low heat and pour in the egg. Tilt the pan to form a thin layer.
Once the underside has set and the top is still slightly glossy, spoon a quarter of the filling into the middle. Fold the sides over the filling. Cover the pan for 1 minute, until the omelet is cooked and the parcel holds together. Place seam-side down on a plate.
Repeat with the remaining eggs and filling. Serve the parcels with the warm rice and chili sauce.
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