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Malaysia · Food

Telur Dadar Bawang

50 min
170 kcal
4 servings

By eatmundo · August 4, 2026

Telur Dadar Bawang🇲🇾AI-generated image

Same ingredients, elsewhere in the world

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Dishes from other countries' kitchens, made from the same core ingredients as Telur Dadar Bawang. The percentage is the share of ingredients the two recipes have in common.

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A 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.

According to eatmundo's ingredient comparison, the closest dish to Telur Dadar Bawang from another cuisine is Telur Kecap Pedas (Indonesia): the two share 80% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How 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, chilies and 2 diced tomatoes 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

What is Telur Dadar Bawang?

Telur Dadar Bawang is a Malaysian omelet prepared with shallots, bird's eye chilies, tomatoes, and soy sauce. It is a staple side dish typically served alongside steamed rice for breakfast, lunch, or dinner.

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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