Jakarta - In most parts of Indonesia eggs are not only used in cooking but also play a role in ceremonial customs.
And when we speak about eggs, we usually specify the type: telur ayam (hen eggs), telur bebek (duck eggs), telur puyuh (quail eggs), telur angsa (goose eggs), telur maleo (giant eggs of the small maleo bird in Sulawesi) and telur penyu or kura-kura (turtle eggs).
Neither maleo or penyu are allowed for consumption because they are protected species. Those who have tried maleo eggs say they have a distinctive sweet taste.
Even when maleo eggs were consumed, they were only for kings or very important persons of the region, due to their rarity. The diminutive maleo birds do not produce many eggs. I once held a maleo egg and it was about the size of a man‘s hand -- even though a maleo is no bigger than a small quail.
Aside from being nutritious and common, chicken eggs are also used for traditional ceremonies. At wedding ceremonies in Central Java or in other places where the parents of the bride are still traditionally minded, a hen‘s egg has to be broken by the bridegroom by way of crushing it with his right foot. Using a bokor, a traditional brass basin, the bride then washes the groom‘s to represent the wife‘s subordination to the husband. So modern couples often omit this ceremony.
In Sumatra decorated boiled eggs are given to wedding guests. Along the north coast of Central Java rice and a hen‘s egg are stepped on in the front yard of a newly built house to ensure will be always enough food there. Meanwhile, new servants are to smash a hen‘s egg on the floor in the hopes of never breaking any of the employer‘s valuables.
As for cooking, in the beginning of the 20th century, eggs were fried in oil, not butter or margarine, making them chewier. The nobility liked them this way and the normal people followed their tastes.
The most popular way to cook an egg at the time was to make a thin dadar (omelette). This is still the choice when one is in a hurry or needs garnishing for nasi goreng.
Goose eggs were eaten when chicken eggs weren‘t available and one egg might be divided into as many portions as those present. Because of its distinctive eggy taste, this isn‘t the best choice for gourmets.
Among the most popular today are quail eggs. They are said to be a beauty food and the way to have flawless skin.
RECIPES
1. DADAR BUMBU KELIA
A spicy egg dish from the eastern islands
Ingredients :
300 g chicken meat, cut into small cubes
1 potato, cut into small cubes, 200 g
1 onion, cut into small cubes, 100 g
3 cloves garlic, 15 g
4 red chili peppers, 40 g
A slice of fresh ginger, 10 g
A slice of fresh turmeric, 10 g
3 candlenuts, 15 g
A stalk lemongrass, finely cut, 25 cm
3 Tbs cooking oil, for stir-frying
2 salam leaves
1 tsp ground coriander
1 tsp trassi
1 tsp salt or to taste
100 ml thick coconut milk
3 eggs, 150 g
1/2 tsp salt or to taste
1/2 tsp ground pepper (or to taste)
2 Tbs cooking oil, to make an omelette
Method :
Make a paste of garlic, red chilies, ginger, turmeric, candlenuts and lemongrass.
Stir-fry onion and paste until aromatic. Add salam leaves, chicken meat and potato cubes. Let stand for 5 minutes.
Season with coriander, trassi, salt and pour in coconut milk. Bring to a boil and continue cooking until done. Take from flame and let cool. Divide into 2 parts.
Beat eggs, salt and pepper until fluffy. Make 2 omelettes.
Make omelettes in envelope form and fill with chicken mixture. Serve hot.
Makes 4 servings.
2. DADAR SOLO
Omelette Solo-style
Ingredients :
4 shallots, chopped, 40 g
3 cloves garlic, chopped, 15 g
20 g galangal, chopped
3 Tbs cooking oil, for stir-frying
250 g minced beef
2 salam leaves
1 tsp ground coriander
2 Tbs sweet soy sauce
50 g brown sugar
1 tsp salt or to taste
4 eggs, 200 g
50 ml thick coconut milk
Salt to taste
1/2 tsp ground pepper or to taste
3 Tbs cooking oil, to make an omelette
2 egg whites, 60 g
150 g bread crumbs
200 ml cooking oil, for frying
50 g mini chili peppers
Method :
Stir-fry shallots, garlic and galangal until aromatic. Add minced beef, salam leaves and continue until beef changes color.
Season with coriander, sweet soy sauce, brown sugar and salt. Continue stir frying until done. Take from flame and let cool.
Separately, mix eggs, coconut milk, pepper and salt to taste
Into frying pan with 1 tsp cooking oil, pour in 3 Tbs egg mixture
Fill each omelette with 1 tsp beef mixture and form into a roll. Dip into egg whites and roll into bread crumbs. Fry until brownish and drain. Serve with chilies.
Makes 6 servings.
3. DADAR GULUNG
A savory omelette from Jakarta
Ingredients :
3 shallots, 30 g
2 cloves garlic, 10 g
6 green mini chilies
1 red tomato, 100 g
2 Tbs cooking oil, for stir-frying
250 g beef, thinly sliced
1 tsp salt or to taste
1 Tbs lime juice
2 eggs, 100 g
50 ml thick coconut milk
1/2 tsp salt or to taste
1/2 tsp ground pepper or to taste
2 Tbs cooking oil, to make an omelette
Method :
Make a paste of shallots, garlic, tiny chilies, and tomato. Stir fry until aromatic.
Add beef and season with salt and lime juice. Continue frying for 5 minutes. Take from flame and let cool.
Mix eggs, coconut milk, salt and pepper.
Make 3 omelettes in a greased pan.
Make layers of omelette with beef mixture in between and roll tightly.
Makes 4 servings.
4. DADAR JAPA
Stir fried corn & coconut
Ingredients :
300 g small jagung acar (small young corn), cut diagonally
5 shallots, 50 g
2 cloves garlic, 10 g
3 red chilies, 30 g
A slices of fresh galangal, 10 g
A slices of fresh turmeric, 5 g
2 Tbs margarine or butter, for stir-frying
1 salam leaf
200 ml water
100 g grated young coconut
1 tsp salt (or to taste)
1 tsp brown sugar
1 Tbs chopped celery
2 eggs, beaten, made into an omelette, 100 g
Method :
Make into a paste of shallots, garlic, red chilies, galangal and turmeric. Stir-fry until aromatic, add salam leaf and corn. Pour in water, continue cooking until half done.
Add young coconut, season with salt and brown sugar. Continue cooking until done and water is absorbed. Just before serving, add chopped celery. Serve with the omelette.
Makes 4 servings.
Source : www.thejakartapost.com (7 Januari 2008)
