avocado omelette
11 Jan 2009 04:22 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mayoraaseiSo a few days ago I asked my dad to buy a few avocados, because it's high in fibre and potassium and got heaps of nutritional goodies yadiyadah and also because it tastes nice in sandwiches and sushi. And then I realised that there was no way one person could eat a whole avocado in one sandwich without being thereafter permanently averse to avocado and possibly butter too.
So I ended up using it to make a Japanese omu-raisu (omelette rice) except instead of using rice, used avocado instead. Omu-raisu is basically a tiny bowl of fried rice poured on top of a cooking egg, and then folding that omelette so that the the egg wraps around the rice. It's all very easy up until the folding bit =0=;
Anyway, today's avocado omu-raisu was the best folded one I've ever made =D It's so nice that I almost took a picture of it. Just had to share that with you XD
Because avocado's relatively tasteless, it's good with food that has strong taste, such as seafood. So basically I took the avocado seafood soup/salad/whatever recipes and changed it around according to what I had at home.
Omu-raisu is really nice using frankfurts too.
The "raisu":
Prawns - peeled, deveined, chopped into small cubish structures
Fishcake - supposed to be seafood meat, but I didn't have that. Cut into thin strips
Garlic - crushed
Onion - chopped. I find half-used onions can keep for weeks in the fridge if you wrap it in gladwrap, so nowadays I only use however much I want to put in.
Avocado - get rid of the rock/seed/thing, mash it up and flavour with salt or chicken salt, pepper, and whatever else. Chilli if you're willing to experiment XD
The "omu": Depends on the size of your frying pan...I suggest a large, flat and non-stick one for the sake of convenience and pretty looking omu-raisu's =D I have a pan that's about 25cm in diameter, and I've found the following combo seems to work best
3 tablespooons of flour
2 eggs
pinch of salt
2 teaspoons of sugar - I find it tastes better if the "omu" is less flavoured than the "raisu", but if you like to eat your egg undercooked, it'll be a good idea to flavour the omelette dough in a way that contrasts with the filling. I like to go for sweet and syrupy, so a lot more sugar than that.
Heat up the oil, throw in the garlic and onion first, then mix in the seafood and the avocado. It gets a bit messy and gooey and green so er, just deal with it LOL.
Then scoop everything out into a bowl and let the pan cool a bit. If you get experienced it's probably okay, but I find if you let it cool you have more time to let the egg spread over the pan and slowly congeal instead of rushing everything.
If you've used up all the oil, add a bit more in so that your omelette doesn't stick to the pan. Pour the omelette dough in and let it spread evenly. When the bottom starts to change colour, gently scoop the filling on top of half of the egg.
The next part is trial and error and timing. But basically you have to peel the half of the omelette that doesn't have the filling off the pan. Then, scoop it over the half that does have the filling, and it should form the shape of a giant dumpling. Or a flat eggy taco. Try not to make too much filling or things will spill.
The avocado omu-raisu is so much more filling than the normal one. I feel so full after eating only 2/3rd of it =0=;;; Usually I eat a whole omu-raisu and still feel hungry.
So I ended up using it to make a Japanese omu-raisu (omelette rice) except instead of using rice, used avocado instead. Omu-raisu is basically a tiny bowl of fried rice poured on top of a cooking egg, and then folding that omelette so that the the egg wraps around the rice. It's all very easy up until the folding bit =0=;
Anyway, today's avocado omu-raisu was the best folded one I've ever made =D It's so nice that I almost took a picture of it. Just had to share that with you XD
Because avocado's relatively tasteless, it's good with food that has strong taste, such as seafood. So basically I took the avocado seafood soup/salad/whatever recipes and changed it around according to what I had at home.
Omu-raisu is really nice using frankfurts too.
The "raisu":
Prawns - peeled, deveined, chopped into small cubish structures
Fishcake - supposed to be seafood meat, but I didn't have that. Cut into thin strips
Garlic - crushed
Onion - chopped. I find half-used onions can keep for weeks in the fridge if you wrap it in gladwrap, so nowadays I only use however much I want to put in.
Avocado - get rid of the rock/seed/thing, mash it up and flavour with salt or chicken salt, pepper, and whatever else. Chilli if you're willing to experiment XD
The "omu": Depends on the size of your frying pan...I suggest a large, flat and non-stick one for the sake of convenience and pretty looking omu-raisu's =D I have a pan that's about 25cm in diameter, and I've found the following combo seems to work best
3 tablespooons of flour
2 eggs
pinch of salt
2 teaspoons of sugar - I find it tastes better if the "omu" is less flavoured than the "raisu", but if you like to eat your egg undercooked, it'll be a good idea to flavour the omelette dough in a way that contrasts with the filling. I like to go for sweet and syrupy, so a lot more sugar than that.
Heat up the oil, throw in the garlic and onion first, then mix in the seafood and the avocado. It gets a bit messy and gooey and green so er, just deal with it LOL.
Then scoop everything out into a bowl and let the pan cool a bit. If you get experienced it's probably okay, but I find if you let it cool you have more time to let the egg spread over the pan and slowly congeal instead of rushing everything.
If you've used up all the oil, add a bit more in so that your omelette doesn't stick to the pan. Pour the omelette dough in and let it spread evenly. When the bottom starts to change colour, gently scoop the filling on top of half of the egg.
The next part is trial and error and timing. But basically you have to peel the half of the omelette that doesn't have the filling off the pan. Then, scoop it over the half that does have the filling, and it should form the shape of a giant dumpling. Or a flat eggy taco. Try not to make too much filling or things will spill.
The avocado omu-raisu is so much more filling than the normal one. I feel so full after eating only 2/3rd of it =0=;;; Usually I eat a whole omu-raisu and still feel hungry.
