Serves 4
Note: You can also add cooked egg noodles into the omelette if you would like to make it a little more substantial. Mix the cooked noodles with a couple of tablespoons of the hot coconut poaching liquid.
Omelette
- 6 eggs
- 1 Tbsp fish sauce
- 1 tsp brown sugar
- 1 tsp chilli flakes
- Whisk above ingredients until combined.
- Poached chicken
- 1 chicken breast skin removed
- 400ml coconut milk
- 1 red chilli finely chopped
Method
- Place liquid and chillies into saucepan and bring to the boil.
- Turn down heat and add chicken breast. Gently poach until chicken cooked and juices run clear.
- Take off heat and when chicken cool, shred with a fork. Add back to the hot cooking liquid and set aside.
Other ingredients
- Sesame oil
- Rice bran oil
- 100g snow peas, finely sliced
- 2 spring onions finely sliced
- 2 fresh red chillies finely sliced
- ½ cup mung bean sprouts
- ½ cup chopped mint
- ¼ cup chopped coriander
- Kecap manis to serve
Method
- Place an omelette pan on a medium heat with 1 Tbsp rice bran oil and 1 tsp sesame oil. Add ¼ of the omelette mix and cook for 1 - 2 minutes, swirling the egg around until cooked.
- Turn omelette out onto serving dish and add ¼ of the drained warm shredded chicken, snow peas, spring onions, chillies, mung beans, mint and coriander. Fold over omelette and drizzle with kecap manis.
- Repeat with the rest of the ingredients.
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