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Recipe

CARNATION® Treasured Omelette Money Bag

30
Minutes
20
Ingredients
24
Servings

Bahan-bahan

  • 1 tsp Krimer Sejat CARNATION® ( lembaran telur) BUY
  • 6 biji Telur ( lembaran telur)
  • 1 sudu kecil Garam ( lembaran telur)
  • 1 sudu kecil Serbuk lada putih ( lembaran telur)
  • 300g Ayam cincang (inti)
  • 300g Udang, dikupas (inti)
  • 3 nos Cendawan shitake, potong nipis (inti)
  • 4 batang Daun bawang, cincang nipis (inti)
  • 1/2 batang Lobak, potong dadu (inti)
  • 5 biji Buah berangan, potong dadu (inti)
  • 1 tangkai Daun saderi, dicincang halus (inti)
  • 2 sudu besar Kicap (inti)
  • 1 sudu besar Gula (inti)
  • 1 sudu kecil Minyak bijan (inti)
  • 1 sudu kecil Garam (inti)
  • 1 sudu kecil Serbuk lada putih (inti)
  • 2 sudu besar Minyak (sayu)
  • 6 biji Bawang putih, dihiris (sayu)
  • 1 sudu besar Kicap (sayu)
  • 2 sudu besar Sos tiram (sayu)
  • 1 sudu kecil Gula (sayu)
  • 2 sudu kecil Serbuk stok ayam (sayu)
  • 500ml Air (sayu)
  • 1 sudu kecil Tepung jagung (sayu)

Langkah-langkah

  • STEP 1 of 4 Campurkan semua bahan kepingan telur dengan Krimer Sejat CARNATION® , kacau campuran telur hingga sebati
  • STEP 2 of 4 Oleskan kuali dengan api kecil di atas api sederhana. Kocok campuran telur dengan sendok dan goyangkan kuali untuk melapisi kuali dengan lapisan campuran telur yang nipis hingga masak, dan biarkan hingga sejuk. Ulangi langkahnya dan masak selesaikan campuran telur
  • STEP 3 of 4 Campurkan semua bahan inti dalam mangkuk, dan sejukkan selama 2 jam.
  • STEP 4 of 4 Letakkan 1 kepingan telur di permukaan rata, meraup 1 sudu teh pengisian ke atasnya. Ikat lembaran telur dengan sehelai daun bawang . Ulangi dengan baki telur dan inti

Ingredients

  • 1/2 can CARNATION® Evaporated Creamer (Egg sheet) BUY
  • 6 nos Eggs (Egg sheet)
  • 1 tsp Salt (Egg sheet)
  • 1 tsp White Pepper Powder (Egg sheet)
  • 300g Minced chicken (filling)
  • 150g Prawn, peeled (filling)
  • 3 nos Shitake mushroom, thinly cut (filling)
  • 4 stalks Spring onion, thinly chopped (filling)
  • 1/2 stick Carrot,fine cubed (filling)
  • 5 nos Water chestnut, fine cubed (filling)
  • 1 stalk Celery leaf, finely chopped (filling)
  • 2 tbsp Soy sauce (filling)
  • 1 tbsp Sugar (filling)
  • 1 tsp Sesame oil (filling)
  • 1 tsp Salt (filling)
  • 1 tsp White pepper powder (filling)
  • 2 tbsp Oil (stock glaze)
  • 6 nos Garlic, sliced (stock glaze)
  • 1 tbsp Soy sauce (stock glaze)
  • 2 tbsp Oyster sauce (stock glaze)
  • 1 tsp Sugar (stock glaze)
  • 2 tsp Chicken stock powder (stock glaze)
  • 500ml Water (stock glaze)
  • 1 tsp Corn starch (stock glaze)

Directions

  • STEP 1 of 5 Mix all the egg sheet ingredient with CARNATION® Evaporated Creamer, stir the egg mixture until smooth
  • STEP 2 of 5 Lightly grease the frying pan over medium heat. Scoop the egg mixture with a ladder and wiggle the pan to coat the pan with thin layer of egg mixture until cooked, and set it aside to cool. Repeat the steps and cook finish the egg mixture
  • STEP 3 of 5 Mix all the filling ingredients in a bowl, and refrigerated for 2 hours.
  • STEP 4 of 5 Place 1 egg sheet on a flat surface, spoon 1 teaspoon of filling onto it. Tie the egg sheet with a strip of spring onions/leek .Repeat with remaining egg sheets and filling
  • STEP 5 of 5 Fry a few pieces of chopped garlic, add in your favorite stock base mixed with corn starch, place the money bags in the stock. Cover with a lid, cook for 5-10 mins. Dish out and serve hot.

F&N products used

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