Thursday, December 17, 2009

Ikan Bilis tomato omelette

I know it sounds absolutely absurd. But it actually tasted quite nice.
Frying the ikan bilis helps to bring up the aroma of the fish. chopping it into bits allows for distribution throughout the omelette. the saltiness of the fish is balanced with the tartness of the tomato.

At first i was wondering if i'd made a dreadful mistake and if i had to throw the whole lot away. But once  my nose got a whiff of the frying the fish bits, i knew if the smells went well together, the taste would too. Thank goodness my nose didn't fail me.

the toast is a bit charred but that coz i used the remaining fish fry oil to toast the bread. Nothing went to waste. And i was totally satisfied.

the tomatoes lends the dish a dimension of juiciness and their tartness helps to cut through the milk and cheese present in the omelette.

the crunchy bits of ikan bilis really compliments the flavours. 
So kids, do try this at home.

Small handfull of ikan bilis
1 clove of garlic
half a tomato
a bit of red chilli
2 eggs
splash of milk
pinch of thyme
pinch of parsley
salt and pepper to taste
- Into the eggs, stir in milk, cheese, pepper, salt, herbs
- Fry the ikan bilis.
- Remove from oil, save the oil to brush on the bread later.
- Fry tomatoes, garlic and chilli (add a pinch of sugar to balance the sourness of the tomato - optional)
- Pour in the egg mixture over the hot pan and heat till cooked through. Remove from pan.
- Brush bread slices with the saved oil and brown them in the pan till lightly toasted on both sides 
- Serve and tuck in.
prep time : 5min
Cooking time : 8-10min

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