🇲🇾 Malaysia · Food
Telur Dadar Bawang
By eatmundo · August 4, 2026
🇲🇾 MYA classic, humble Malaysian omelet loaded with crisp shallots and chili. It is fried until the edges are golden and bubbly, providing a simple yet perfect accompaniment to any meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Thinly slice 3 shallots and 3 bird eye chilies; set aside.
- 2
In a mixing bowl, crack 4 eggs and beat them well with 2 tbsp soy sauce and 1/4 tsp salt.
- 3
Add the sliced shallots and chilies into the beaten egg mixture.
- 4
Heat 3 tbsp vegetable oil in a pan until it is shimmering and quite hot.
- 5
Pour the egg mixture into the center of the pan; it should sizzle immediately.
- 6
Gently tilt the pan to allow the uncooked egg to flow to the edges.
- 7
Cook for 2-3 minutes until the bottom is deeply golden and the edges are crispy and charred.
- 8
Flip carefully and cook the other side for 1 minute until set, then serve warm with steamed rice.
Frequently Asked Questions
How do I get the edges crispy?+
Use slightly more oil than usual and ensure the pan is very hot before pouring the egg mixture; this creates the signature bubbly, crispy texture.
Can I add other ingredients?+
Yes, common additions include diced tomatoes or small pieces of cooked chicken, but keep them small so the omelet doesn't break.
Is it meant to be fluffy?+
This version is usually flatter and crispier rather than fluffy; the heat should be high to achieve the fried, savory crust.
What if it's too spicy?+
Simply reduce the amount of bird eye chilies or remove the seeds before slicing to keep the heat mild.
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