TIMES BENGKULU, JAKARTA – In the diverse culinary landscape of Indonesia, "telur dadar kribo" stands out as a beloved and unique dish. This super crisp omelette is not just an ordinary breakfast item, it is a delightful treat that combines simplicity with a distinctive texture and flavor.

Perfect for any meal, telur dadar kribo showcases the ingenuity of Indonesian cuisine and its ability to transform basic ingredients into a gastronomic delight.

The dish often referred to as the super crisp omelette, has not been known to which country it came from is known for its remarkable crispiness. The name "kribo" comes from the appearance of the omelette, which is curly or frizzy on the surface, resembling curly hair.

The texture of telur dadar kribo is what sets it apart from other omelettes. It has a crispy exterior while remaining soft and tender on the inside. This contrast makes each bite a delightful experience, combining crunch with the savory taste of well-seasoned eggs.

Ingredients and Preparation

The process of making telur dadar kribo is similar to making a regular omelette, but a few additional ingredients are needed to achieve the signature crispy texture. Here is the recipe:

Main Ingredients:

- 3 eggs

- 1 tablespoon all-purpose flour

- Chicken broth

- Finely chopped scallions

- Cooking oil

The Ingredients for Sambal Kecap

- 1 clove of garlic

- 3 bird's eye chilies (adjust to your spiciness level)

- Salt to taste

- Flavor enhancer to taste

- Sweet soy sauce to taste

Instructions:

1. Prepare the Egg Mixture: In a mixing bowl, combine all the main ingredients. Stir well until the mixture is smooth and there are no lumps of flour.

2. Heat the Oil: In a frying pan, heat a generous amount of cooking oil over medium heat.

3. Cook the Omelette: Once the oil is hot, pour the egg mixture slowly into the pan. Use medium heat to prevent the omelette from burning on the outside while remaining undercooked inside.

4. Achieve the Kribo Texture: When the omelette turns golden brown and the kribo texture appears, flip it over carefully. Cook until fully done.

5. Avoid Over-Turning: To maintain the crispy texture, avoid flipping the omelette multiple times.

Telur dadar kribo is best served hot, accompanied by sambal kecap. To make the sambal kecap, finely chop the garlic and chilies, then mix them with salt, flavor enhancer, and sweet soy sauce. This sauce adds a spicy and sweet kick that perfectly complements the savory omelette.

Telur dadar kribo is a testament to the creativity and flavor of Indonesian cuisine. Its crispy exterior and soft interior, combined with the rich flavors of the egg mixture and sambal kecap, make it a memorable dish. Whether enjoyed as a breakfast item or a savory snack, telur dadar kribo is sure to delight your taste buds with its unique texture and delicious taste. (*)