Padang-Style Omelette (Telur Dadar Padang)

Padang-Style Omelette (Telur Dadar Padang) is a special version of the omelette known for its thickness, rich savory taste, and abundance of spices. Unlike regular omelettes, the Padang version uses a mixture of ground spices and grated coconut, making it more aromatic and uniquely textured.

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Difficulty Level: Easy
Servings: 2–3 people

Ingredients

Main Ingredients:

  • 4 large chicken eggs

  • 50g coarsely grated coconut (choose a mature coconut)

  • 3 tbsp rice flour

  • 2 tbsp water

  • 1 spring onion, thinly sliced

  • 2 celery stalks, thinly sliced

  • Cooking oil, as needed

Spice Paste:

  • 5 shallots

  • 3 cloves garlic

  • 3 red curly chilies

  • 2 red bird's eye chilies (adjust to taste)

  • 2 cm turmeric

  • 1 cm ginger

  • 1 tsp salt

  • ½ tsp ground pepper

  • ½ tsp bouillon powder (optional)

Instructions

Step 1: Preparing the Ingredients

  1. Dry-roast the grated coconut in a pan without oil until lightly browned and fragrant.

  2. Grind all the spice paste ingredients using a blender or mortar and pestle.

  3. Thinly slice the spring onion and celery.

Step 2: Making the Egg Mixture

  1. In a large bowl, beat the eggs until well combined.

  2. Add the ground spice paste and mix thoroughly.

  3. Stir in the roasted grated coconut, spring onion, and celery.

  4. Mix the rice flour with water until no lumps remain, then add to the egg mixture.

  5. Stir all ingredients until fully incorporated.

Step 3: Frying the Omelette

  1. Heat a generous amount of oil in a pan (enough to partially submerge the omelette).

  2. Pour the egg mixture into the pan, shaping it into a round, slightly thick omelette.

  3. Fry over medium heat until the bottom is golden brown (± 4–5 minutes).

  4. Carefully flip the omelette using two spatulas.

  5. Fry the other side until golden brown and fully cooked.

  6. Press gently on the omelette to ensure the inside is thoroughly cooked.

Step 4: Serving

  1. Remove the omelette and drain excess oil.

  2. Cut into desired shapes (triangles or squares).

  3. Serve warm.

Tips

  • Use enough oil to ensure the omelette cooks evenly.

  • Avoid high heat to prevent burning on the outside while leaving the inside undercooked.

  • For best results, use a non-stick pan.

  • Add fried shallot slices for extra flavor.

Variations

  • Stuffed Omelette: Add small slices of beef or minced chicken.

  • Spicy Omelette: Increase the number of bird's eye chilies.

  • Vegetable Omelette: Add grated carrots or sliced green beans.

Serving Suggestions

  • Serve with warm white rice.

  • Pairs well with sambal lado (Padang red chili sauce).

  • Complement with gulai or rendang for a complete meal.

Storage

  • Can be stored in the refrigerator for up to 2 days.

  • Reheat by briefly frying or warming in the oven.

Nutrition per Serving

  • Calories: 220 kcal

  • Protein: 12g

  • Fat: 16g

  • Carbohydrates: 8g

This Padang-Style Omelette is famous for its dense yet soft texture, along with the savory and aromatic flavors from roasted coconut and spices. Enjoy your cooking!

 
 
 
 
 
 
 
 
 
 
 

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