So today Malaysia celebrate its 57th Independence Day. So in order to commemorate such remarkable moment, I decided to make a Malaysian dish for dinner.
In the beginning I wanted to make beef rendang- but somehow along the way had headache and decided to make something simpler. I’ve always informed my friend that if I wanted to own a business, without a doubt it will be a sandwich shop. My idea had always been to modernised/ westernised South East Asian cuisine.
Whenever I inform anyone this, they would raise their eyebrow or even their facial expression would change drastically and think that I must be joking. In fact, a very close friend of mine made fun of my idea and he was so fixated on suggesting what I should be doing- none of which was related to opening a sandwich shop, most of his ideas were based on bars- either it should be an Irish Bar or a Russian Bar. ‘Something with a theme’ he said. When I explained that I am not interested to open a bar and it is to serve food- he then went on to ask if I wanted to open a Slavic restaurant- YUP! That was definitely painful- the conversation definitely didn’t end well.
On a general level, I don’t blame my friends, I mean why would one study up to PhD level and decided to just open a sandwich shop. My parents would definitely think that I must have lost my mind and lets not forget that they won’t be very pleased with my idea to westernised Malaysian cuisine either. My family is a bit on the traditional side, they believe in protecting the integrity of our culture- I don’t disagree with them. I think from my own point of view- I wanted to incorporate my Malaysian upbringing and my experience living in the UK- I mean, I aim to retain the luxurious flavours of Asian cuisine- but what I would definitely change is in terms of how meat is cooked. For instance, medium rare for beef- Asians in general don’t really care about how their meat is cooked and for most dishes the meat is cooked together rather than prepared differently.
So today, I decided to make my very own interpretation of Malaysian ‘stuffed omelette’ or otherwise known as ‘telur bungkus’. I am recreating this dish so that it will look like a de-constructed layered omelette sandwich rather than looking like a wrap or stuffed omelette as it usually is. Other than that, I needed to get rid of my eggs. For this meal, I only spent £1.47. The Asian grocery store sells minced chicken and I only needed 400 grams- cost £1.30. I already have frozen peas so I bought a fresh carrot for £0.17.
Ingredients:
400 grams of minced chicken (or minced beef/ lamb),A cup of mixed vegetables, 1 onion (diced), 4 garlic (roughly chopped), 1 red chilli (diagonally sliced), 1 finger chilli (diagonally sliced), 2 eggs, Salt and Pepper, 2 tablespoons of Chilli Sauce, 2 tablespoons of Ketchup, 2 tablespoons of Oyster Sauce, 1 teaspoon of Fish Sauce and 2 tablespoons of Light Soya Sauce.
Colours
Method:
Heat a tablespoon of oil, fry the onion and garlic (but becareful not to burn them). If using frozen mixed vegetables add this in the end, otherwise add in the diced carrots and fry it together with the onion and garlic. Add in chilli sauce, ketchup, oyster sauce, fish sauce and the light soya sauce. Add in the minced meat- when the meat is almost done, add in the frozen mixed vegetables. Season with salt and pepper as required. Set it Aside.
The Making of A Deconstructed Stuffed Omelette
Mix eggs, salt and pepper together- fry it the same as you would fry an omelette. Remove it and drain any remaining oil from the omelette using kitchen towel. Find a round surface, cut the omelette into a small round shape. Layer the omelette and the minced meat mix alternately.
Enjoy :D!!! Happy 57th Independence Day Malaysia!!!
Malaysian De-constructed Stuffed Omelette
Livin On A Budget 