seasoned omelette with coconut
5 duck eggs
1/2 coconut, grated
6 jeruk purut leaves
3 serai / sereh / lemongrass, white part
1 lime, juice
4 cloves of garlic
6 red cabai keriting (curly cayenne pepper)
1 cm jahe
1/2 tsp salt
Pound or grind the ingredients for the bumbu into a paste. Cut the jeruk purut and the serai thinly. Beat the eggs together with the bumbu, the coconut, the jeruk purut, the serai and the lime juice.
Heat some oil in a pan and add the mixture and fry the omelet over medium heat and covered until it sets and becomes drier. Then turn the omelet and fry it on low heat until done.