A simple dish inspired by the fantastic variety of foods available at the Adelaide Central Markets. This omelette is packed with texture and spice and is great for breakfast or an easy weeknight dinner.
- 60 ml (¼ cup) peanut oil
- 2 garlic cloves, crushed
- 2.5 cm piece ginger, thinly sliced
- 2 baby bok choy, trimmed, sliced lengthwise
- ¼ Chinese cabbage, trimmed, thinly shredded
- 150 g (1½ cups) bean sprouts, plus extra, to serve
- 200 g firm tofu, cut into 3 cm pieces
- 4 eggs, beaten
- sliced red bird's-eye chillies, coriander sprigs, roasted chopped peanuts, kecap manis (see Note) and sambal oelek (see Note), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven grill to high. Heat 2 tablespoons of oil in a large wok over high heat, add garlic, ginger, bok choy and cabbage then cook for 1 minute or until leaves start to wilt and stems start to soften. Add sprouts and tofu and cook, tossing the wok, for 2 minutes or until vegetables are cooked and tofu is starting to turn golden.
Meanwhile, heat a small, non-stick and ovenproof frying pan over high. Add remaining 1 tablespoon of oil, swirling to coat pan. When pan is very hot, add eggs and cook for 3 minutes, lifting up the edges of the omelette with a spatula as it cooks, allowing uncooked egg to run to edge of pan.
When omelette is set but still runny on top, place pan under grill and cook for 2 minutes or until puffy. Transfer omelette to a plate, and place stir-fried vegetables on top. Scatter with chillies, coriander, extra sprouts and peanuts, then drizzle with kecap manis and sambal oelek. Serve immediately.
• Sambal oelek and kecap manis are available from Asian food shops.
• Omit the sambal oelek for a vegetarian version.
Photography by Chris Chen
As seen in Feast magazine, October 2014, Issue 36.