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Material :
3 chicken eggs, shake loose then omelette, cut 4 or 6.
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● Wet immersion:
4 tablespoons of all-purpose flour add enough water, not to runny
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● Dry dye:
150 grams of versatile tepungg
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Lots of oil for frying. Deep Fry Technique.
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■ How to Cook:
- Dip the omelette in the wet dipper, then in the dry dipper, spread it evenly. pat.
Fried in hot oil, low heat with deep fry technique. - Fried until brownish yellow. Drain well.
- Serve with warm rice and chili sauce.