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Indonesian Souffl‚ Omelette

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      Title: INDONESIAN SOUFFL‚ OMELETTE
 Categories: Eggs/cheese, Breakfast, Brunch
      Yield: 2 Servings
 
      1    Cm. Root ginger
           - peeled and grated
      1    Clove of garlic; crushed
           Sesame oil
     75 g  Chinese cabbage; shredded
     75 g  Small button mushrooms
           - sliced
     50 g  Sweetcorn
     50 g  Mange-tout
      1    Fresh chilli
           -- de-seeded and chopped
     40 g  Dry-roasted peanuts; ground
    150 ml Thin coconut milk
      3    Eggs; separated
           Salt
           Fresh coriander leaves
           -- to garnish
 
  Serves 2-3
  
  Souffl‚ omelettes are spectacular dishes, yet they are disarmingly
  simple to prepare. The Indonesian spicing of this dish, and the
  coconut milk which is so typical of that cuisine, make this a meal to
  remember. Serve it with a couple of salads of your choice.
  
  Soften the ginger and garlic in the oil for 2-3 minutes, then toss in
  the prepared vegetables. Stir until heated through and well coated
  with the oil, then add the ground peanuts. Stir well. Pour in the
  coconut milk and simmer for 5 minutes. Remove from the heat, then mix
  in the beaten egg yolks and stir thoroughly. Season to taste.
  
  Fold in the stiffly beaten whites and pour the mixture into a large,
  well-oiled, heavy frying-pan. Cook over a very gentle heat for 8-10
  minutes until puffed and beginning to set. Brown under a hot grill
  for a minute or two to finish the cooking, and serve immediately
  garnished with fresh coriander leaves. Cut into wedges for each
  serving.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 
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