A thick Minangkabau-style omelette with coconut, red chilli, shallots, scallions, celery, and lime leaf
Telur dadar Padang is the thick, deeply browned omelette served in Padang and Minangkabau restaurants. It is richer and more aromatic than a plain omelette, with duck or chicken eggs mixed with red chilli, shallot, garlic, scallion, celery, and often grated coconut or small amounts of flour. A recipe published by Kompas from Yasa Boga’s Indonesian cookbook uses eggs, scallion, celery, mature coconut, red chilli, shallot, and garlic without flour, making that traditional approach naturally suitable for a low-carb plate. This version adds lime leaf and turmeric leaf, familiar Minangkabau aromatics, while keeping coconut as the body. A moderately deep layer of hot oil makes the outside crisp and the centre puff; controlled heat cooks the thick middle without burning the spices.
- Prep
- 25 mins
- Cook
- 25 mins
- Rest
- 5 mins
- Total
- 55 mins
- Serves
- 6
- Difficulty
- Intermediate
The recipe
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Before you start
Pound or blend the chillies, shallots, garlic, salt, coriander, and white pepper into a coarse paste rather than a watery purée. Slice all herbs very finely so the thick omelette cuts cleanly. Use a 20 cm skillet to create height. Have a flat plate ready for turning the omelette safely.
Ingredients
For the spice paste
For the omelette
For serving
Quantities change with servings; cooking times stay the same.
Equipment
- 20 cm heavy non-stick skillet paid link
- Stone mortar and pestle paid link
- Large mixing bowl paid link
- Balloon whisk paid link
- Flat heatproof plate paid link
- Flexible spatula paid link
- Instant-read thermometer paid link
- Wire rack paid link
- Chef’s knife paid link
- Digital kitchen scale paid link
Method
Make the spice paste. Pound the red chillies, shallots, garlic, salt, coriander, and white pepper to a coarse moist paste.
Beat the eggs. Whisk the duck or chicken eggs in a large bowl until the whites and yolks are fully combined and slightly foamy.
Build the mixture. Stir in the spice paste, grated coconut, scallions, celery, lime leaves, and turmeric leaf until evenly distributed.
Heat the oil. Pour the oil into a 20 cm heavy non-stick skillet to a depth of about 8 mm and heat over medium-high to 175°C.
Start the omelette. Carefully pour in the egg mixture. It should sizzle and puff around the edges immediately.
Control the heat. Reduce to medium-low and cook for 9 to 11 minutes, loosening the edge occasionally, until the underside is deep golden and the centre is mostly set.
Turn safely. Slide the omelette onto a flat plate, invert the skillet over it, and turn both together. Return the skillet to the heat.
Cook the second side. Fry for another 6 to 8 minutes until browned and the centre reaches at least 74°C.
Drain and rest. Transfer to a wire rack or paper-lined tray and rest for 5 minutes.
Serve. Cut into six wedges and serve with cucumber, cabbage, tomato, lime, and coriander.
Chef’s notes
Duck eggs produce a richer, firmer omelette, but large chicken eggs work well.
Fresh coconut should be mature and fairly dry. Wet young coconut makes the centre heavy.
The oil must be hot when the mixture enters so the edges puff instead of absorbing excess fat.
Lower the heat after the first sizzle; the thick centre needs time to cook.
Use a plate for turning. Trying to flip this thick omelette with a small spatula usually breaks it.
Tips and variations
For less heat, replace half the red curly chillies with mild red pepper while retaining colour.
If turmeric leaf is unavailable, omit it rather than substituting ground turmeric, which changes the texture and colour.
A small cast-iron skillet gives strong browning, but it must be well seasoned.
Make two smaller omelettes if you are uncomfortable turning one thick omelette.
Do not add sweet soy sauce; it is not needed and would increase carbohydrate and darken the spices.
Serve with
Cut the omelette into bold wedges that show its coconut, chilli, and herb-filled interior. Serve the raw vegetables in separate clusters and offer lime for acidity. A stone mortar of unsweetened fresh sambal can sit beside the platter.
Storage
Cool within 2 hours and refrigerate in a sealed container for up to 3 days. Reheat on a rack in a 180°C oven until the centre reaches 74°C so the exterior regains some crispness. Freeze tightly wrapped wedges for up to 1 month and thaw in the refrigerator.
Nutrition per serving (estimated)
- 470 kcal
- Calories
- 21 g
- Protein
- 14 g
- Carbohydrates
- 39 g
- Fat
- 5 g
- Fibre
Allergens
Contains egg and coconut. Coconut classification as a tree-nut allergen differs by jurisdiction, so follow local labelling rules. Check spice packages for cross-contact and cook the thick centre to at least 74°C.
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Questions
What is telur dadar Padang?
It is a thick, spiced omelette associated with Minangkabau cooking and Padang restaurants.
Does it need flour?
No. Traditional versions vary, and grated mature coconut can provide body without flour.
Can I use chicken eggs?
Yes. Duck eggs are richer, while chicken eggs make a slightly lighter omelette.
Why is so much oil used?
The hot oil puffs and browns the thick omelette. Much of it remains in the skillet and is not consumed.
How do I know the centre is cooked?
Check the thickest point with a thermometer; it should reach at least 74°C.
