Telur Dadar Padang
Serves 4 for breakfast or as a light lunch with some salad
   6 duck eggs
   2 shallots, finely sliced
   1 garlic clove, finely sliced
   1 tsp sambal ulek or 1/2 tsp chilli powder
   1 cup freshly grated coconut or grated potato or sweet potato
   1/2 tsp salt
   1 tbsp milk or cold water
   2 tbsp peanut oil

Mix together all the ingredients, except the eggs and oil, in a large bowl.
   Beat the mixture thoroughly with the eggs — it needs more beating than an ordinary plain omelette and should become quite fluffy.
   Heat the oil in a wok until hot. (I find a 25 cm nonstick frying pan an easier alternative to using a wok.)
   Carefully spoon the oil over the sides, or tilt and turn the wok or pan so that the sides are well coated with oil.
   Pour the omelette mixture into the hot wok or pan, and while it is still liquid swirl it around so that the omelette is not too thick in the centre. Let it cook for 2-3 minutes.
   Turn it over carefully (it should be perfectly circular), and cook slowly for another 3-4 minutes until the middle, which of course is still the thickest part, is firm and the whole omelette is lightly browned. The edges should now be delicately crisp.
   Serve hot or cold, cut up into slices like a cake.

From: Sri Owen’s Indonesian Food published by Pavilion Books/Harper Collins.
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