Dadar isi – Indonesian Ground Beef Stuffed Omelet
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Dadar Isi (stuffed omelet) is a popular, easy-to-make, Indonesian omelet dish filled with spiced ground beef. Serve and eat as a savory egg wrap snack or side dish, or enjoy as a light main course.
How to Make Dadar Isi
The dish begins with preparing a spiced meat filling, which is flavored with a mixture of roasted kemiri nuts, lemongrass, and sambal oelek. Once the filling is cooked, a thin omelet is made using eggs, water, and chopped celery leaves. The cooked beef is placed on the omelet, which is then rolled into a tight wrap before being garnished with fresh celery and spring onions.
Continue below for the full recipe with ingredients and step-by-step instructions.
Customization Options
This recipe uses ground beef for the filling, but you can use other proteins, such as ground chicken, pork, or even tofu, for a vegetarian version. Adjust the spice level by increasing or reducing the sambal chili paste. Add vegetables like diced carrots or peas for extra texture and nutrition.
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 2 days. To freeze, wrap the omelet tightly in plastic wrap and store it for up to 1 month. Reheat in a microwave or on low heat in a pan, ensuring the filling is warmed completely.
Dadar Isi (Indonesian Stuffed Omelet)
Indonesian rolled-up omelet stuffed with a spiced beef filling. Easy to make, and perfect as a savory snack egg wrap, or side dish. It is typically paired with a dipping sauce like kecap manis (sweet soy sauce).
Fits keto, low-carb, and gluten-free diets.
Ingredients
Omelet
- 4 eggs
- 2 tsp chopped celery leaves
- 4 tbsp water
- salt to taste
- pepper to taste
Ground Beef Filling
- 350 g ground beef
- 1 egg
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 2 candlenuts (kemiri nuts), roasted
- 1 tsp ground coriander (ketoembar)
- 1/2 tsp ground cumin (djinten)
- 1/2 tsp ground turmeric (koenjit)
- 1/2 tsp galangal powder (laos)
- 1 tsp chili paste (sambal oelek)
- 1/2 tsp shrimp paste (terasi)
- 1 stalk lemongrass (sereh), bruised
- 50 g coconut cream (santen)
- 1/4 tsp salt (or more to taste)
- 3 tbsp oil
Garnish
- Spring onions, sliced
- Sweet soy sauce (kecap manis), for dipping
Instructions
- Roast the candlenuts in a frying pan or oven until lightly browned. Let cool and finely chop them into a powder-like consistency.
- While roasting, mix the ground beef with an egg and salt.
- Heat oil in a pan, and cook the onions until translucent.
- Add garlic, the spices, shrimp paste, and sambal chili paste. Stir for another 30 seconds and remove from heat.
- Mix the chopped candlenuts and the cooled spice mixture into the beef.
- Return the beef to a dry pan, add bruised and knotted lemongrass, and cook until browned, constantly stirring.
- Continue cooking until the beef releases moisture. Once almost all moisture evaporates, add coconut cream and cook until absorbed.
- Add salt to taste.
- Beat the eggs with water and celery leaves. Pour into a pan to make a thin omelet (use 2 eggs per omelet). Cook until the bottom is firm but the top is still slightly soft. Slide the omelet onto a cutting board, cooked side down.
- Spoon some of the beef filling covering the bottom two-thirds of the omelet. Roll tightly starting from the bottom.
- Garnish with spring onions. Serve with kecap manis on the side.
Notes
To make rolling easier, let the omelet cool slightly before adding the filling.
You can prepare the meat filling ahead of time to save time on busy days.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 1210Total Fat: 87gSaturated Fat: 24gTrans Fat: 2gUnsaturated Fat: 56gCholesterol: 624mgSodium: 1560mgCarbohydrates: 42gFiber: 4gSugar: 23gProtein: 68g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
