Name: Crab Omelette with Mushroom Sauce
Yield: 8
Ingredients: 500.0g Chicken Eggs; 5.0g Royco Bumbu Pelezat Rasa Ayam 460g; 30.0g Spring Onions, sliced; 30.0g Shallots, sliced; 20.0g Celery Leaves (Sliced); 2.0g White Pepper Powder; 200.0g Fish Meatballs, diced; 200.0g White tofu, diced; 200.0g Crab Meat; 30.0g Cooking Oil; 80.0g Shimeji Mushrooms; 15.0g Garlic, chopped; 500.0g Water; 20.0g Soy Sauce; 35.0cu Knorr Oyster Sauce 1kg; 10.0g Bango Kecap Manis 1.52kg; 10.0g Royco Bumbu Pelezat Rasa Ayam 460g; 1.0g White Pepper; 15.0g Cornstarch

A viral crab-filled omelet dish, served with savory sautéed mushrooms, suitable for sharing.

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Preparation

Omelette
- Mix the egg ingredients until well combined.
- Heat a pan, pour a thin layer of the egg mixture to cover the surface, then add fish balls, tofu, and crab meat, and roll.
- Add more egg mixture to achieve the desired thickness.
Mushroom Sauce
- Heat oil, cook garlic until fragrant.
- Add the remaining ingredients.
- Once cooked, thicken with cornstarch.

Crab Omelette with Mushroom Sauce

Ingredients

Crab Omelette with Mushroom Sauce

Omelette

Mushroom Sauce

Omelette

Mushroom Sauce

Preparation

Omelette

Mushroom Sauce

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