Pairs well with Telur Barendo (Crispy Omelette)
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Telur Barendo (Crispy Omelette)
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A crispy and savory Indonesian omelette known as Telur Barendo, featuring eggs mixed with shallots and cornstarch slurry for lasting crispiness. Perfect as a side dish or served with rice, cucumber, and rendang spices.
00:15:00 total
Serves 3
easy
Sides / Appetizer
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Ingredients
- chicken eggs - 3 pcs (use 3 eggs; can adjust quantity proportionally)
- shallots - 3 pcs (thinly sliced)
- chicken powder - 1/4 tsp (or salt and pepper to taste)
- water - 3 tsp (to dilute cornstarch)
- cornstarch - 3 tsp (diluted in water to avoid clumping)
- oil - watch the video to see (for deep frying, fill pan about one-third full)
Instructions
- Prepare cornstarch slurry: Mix cornstarch and water in a small bowl until smooth and without clumps.
- Mix eggs and seasonings: In a mixing bowl, crack the eggs and add chicken powder and the cornstarch slurry. Lightly whisk until fluffy.
- Add shallots: Slice shallots thinly and add them to the egg mixture. Whisk again to combine.
- Heat oil and test readiness: Heat oil in a pan or wok filled about one-third full. Test readiness by dripping a little egg mixture into the oil; it should float immediately.
- Fry the omelette: Pour the egg mixture into the hot oil while stirring gently to spread evenly. Fry on medium heat until the edges turn golden brown and crispy, then flip and cook the other side until browned and crispy.
- Finish in air fryer: To reduce excess oil and maintain crispiness, place the fried omelette in an air fryer at 180°C for 5 minutes.
- Serve: Serve the crispy Telur Barendo with white rice, cucumber slices, and optionally with rendang spices or sambal.
