This hearty omelet gets its flavor from coconut, spring onion, chili, turmeric and coriander. Cook it slowly in a small frying pan, turn it out with the help of a plate, and serve it in wedges with rice and fresh cucumber.
Telur dadar Padang is a thick, spiced omelet associated with Padang and the Minangkabau food culture of West Sumatra. Recipes vary: one version may have more chili or fresh herbs, while another uses extra coconut. In this version, grated coconut and spring onion give the inside a rich, slightly nutty flavor. Turmeric turns the egg a warm yellow, and ground coriander adds a gentle, citrusy spice. The chili brings heat, but it shouldn’t overpower the other flavors.
Use unsweetened grated coconut, fresh or frozen; if using frozen coconut, thaw it first and pat away any excess moisture. Desiccated coconut works too, but it’s drier and firmer in texture. If you like, soak it in a tablespoon of water for a few minutes, then drain it before mixing it into the egg. Ground coriander is handy for an even distribution; if you’d rather use fresh coriander, use a small handful of finely chopped leaves and keep the other quantities the same. A red chili pepper usually gives a noticeable but manageable heat. Remove the seeds for a milder omelet.
The ratio of pan to batter makes a big difference: in a frying pan about 20 centimeters across, six eggs make a tall omelet without the outside getting dark before the middle is cooked. Cook over low to medium-low heat. This gives the egg time to set gently and the underside to develop a deep golden-brown crust, while keeping the coconut and spices from burning. A lid helps cook the top. Turn the omelet only once the edges are firm and the middle no longer looks liquid; using a large plate makes this easier and safer than trying to flip it high into the air.
Serve the omelet warm in wedges with rice and cucumber with lime. The fresh, slightly tart cucumber balances the mellow coconut and spiced egg. For a more substantial meal, you can add a vegetable too, such as briefly blanched green beans or stir-fried leafy greens. Don’t make the omelet too far ahead: freshly cooked, its outside is at its most golden-brown and the contrast with the soft inside is clearest. You can cover leftovers and refrigerate them within two hours, then use them within two days; reheat them until piping hot throughout. Store the cucumber separately so it stays crisp.
Rinse the rice in a sieve until the water is mostly clear. Put it in a pan with 225 ml water and bring to a boil. Turn the heat to low, cover and cook according to the package instructions, usually 10–12 minutes. Turn off the heat and leave the rice to stand, covered, for another 5 minutes.
Cut the cucumber into thin half-moons. Toss with the juice of half a lime and a pinch of salt. Set aside while you make the omelet.
Beat the eggs in a bowl. Mix in the coconut, spring onion, chili, turmeric, ground coriander and ¾ tsp salt.
Heat 1½ tbsp oil in a frying pan about 20 cm across over low to medium-low heat. Pour in the egg mixture and spread the top evenly. Cover the pan and cook for 8–10 minutes, until the edges are firm and the top is mostly set.
Place a large plate upside down over the pan. Hold the plate firmly and turn the pan over so the omelet lands on the plate. Heat the remaining ½ tbsp oil in the pan, then carefully slide the omelet back into the pan from the plate.
Cook the second side uncovered for another 4–6 minutes, until it is deep golden-brown and the middle is fully set. Cut into wedges and serve with the rice and cucumber.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.