With Mak Tok’s Rendang Chilli Paste
This dish is a rendition of chef Gordon Ramsay’s Rendang Omelette. I substituted the wild ginger with regular ginger as that was the only type of ginger I could get hold of. Also, I used free-range chicken eggs instead of duck eggs in this recipe. As the chicken eggs are slightly smaller, I added an extra egg just so that it can cover the pan.
Here is the original recipe by Gordon Ramsay himself that this recipe is based on Rendang Omelette by Gordon Ramsay
2) Heat up a pan and oil it up. Sauté the red onions, 2 chopped red chillies, ginger, galangal, dried anchovies, and kaffir lime leaves for 3 minutes. Lower the heat and prepare the eggs.
3) Add remaining red chillies and green chillies into the beaten egg and mix well. Remove the kaffir lime leaves and galangal from the pan and gently pour the beaten egg into the pan.
4) Keep mixing all the ingredients in the pan until the egg starts to firm up by around 50%. Now, gently tap the egg and flatten egg while ensuring it covers the pan.
5) Add the Mak Tok’s Ultimate Beef Rendang on the egg and allow to cook for a further 1.5 minutes on low heat.
6) With a spatula, scrape the sides of the egg (now omelette) and gently fold it by tilting the pan holder upwards. Keep rolling the omelette in the pan until u have a rolled rendang omelette.
7) Plate it and serve it immediately.
*Top tip: If your Mak Tok’s Ultimate Beef Rendang is too saucy, you need to reduce it by stirring it over medium low heat until the sauce evaporates – leaving you with a dry rendang.