Telur Bungkus Simple | Malaysian Egg Wrap Recipe
Telur Bungkus is one of a crowd pleasing egg-based dish and has become a popular signature dish in most restaurants in Malaysia.
The dish consists of the filling which is made from chicken or other meat, cooked with oyster sauce, chili sauce, tomato ketchup and onion. You can add soy sauce, fish sauce and mixed veggies to add flavor and texture to the dish.
The filling is then wrapped in thin omelet and served immediately with warm rice and other side dishes such as stir fry veggies and tom yam. This is how the dish got it's name.
I made Telur Bungkus as our predawn meal (sahur) to be eaten with warm rice. The filling can be prepared earlier and refrigerated for up to few days. As for the filling, instead of chicken meat, you can also use shrimps and squids if you prefer seafood-based dish.
Dory fish fillet also makes a great chicken substitute. You can cut the fillet into small chunks and coat with corn flour. Deep fry for a few minutes until golden before added into the filling.
I made two versions of Telur Bungkus. The first one I cooked the omelet in a flat pan on an induction cooker and the second version is cooked on a stovetop in a wok.
I encountered some difficulties while I was preparing the omelet. Making normal omelet may be easy, but to make a thin omelet does requires some skill.
You cannot cook the omelet with high heat as the egg will cooked too fast and you don't have enough time to spread out the omelet.
However, cooking with low heat will result in difficulty in spreading out the omelet. To make a perfect thin omelet, you need to swirl the pan until the inner surface of the pan is covered with the egg mixture. To ensure the inner surface of the pan is fully covered, the pan must be hot enough to enable the egg mixture to stick to the pan.
The mistake that I made was, my pan is not hot enough as I poured in the egg mixture, especially for the first version of my Telur Bungkus which I cooked on induction cooker using a flat pan.
If the pan isn't hot enough, instead of the egg mixture immediately stick to the sides of the pan as you swirl it, making a thin layer over the sides the pan, the egg mixture will concentrated at the bottom of the pan, resulting a thick omelet.
That's why the omelet is thicker and it's difficult to wrap the filling properly.
So the conclusion is, please make sure your pan is hot enough before pouring in the egg mixture, alright?
Watch My Video Here 👇👇
In the video, you can see the outcomes of Telur Bungkus prepared in a flat pan and the wok.
Obviously, Telur Bungkus which is prepared in wok has better shape compared to the one prepared in flat pan which has flat appearance.
Telur Bungkus a great option for last minute dinner idea and it is a hearty dish that consists of proteins from the egg and the meat, with some veggies to balance out the nutrition.
I'm sure your kids will love it!
Telur Bungkus aka Malaysian Egg Wrap
Category : Lauk Pauk
Preparation Time : 10 minutes
Cooking time : 10 minutes
Yield : 2 sets of Telur Bungkus
INGREDIENTS
Chicken Filling :
2 to 3 tablespoons of cooking oil
1/2 Holland onion / large onion (diced)
2 cloves of garlic (finely chopped)
2 to 3 tablespoons of dried chili paste
300 grams of chicken meat (cut into small chunks)
1/3 cup of water
3 to 4 tablespoons of chili sauce
2 tablespoons of tomato ketchup
1 tablespoon of oyster sauce
1 tablespoon of sweet soy sauce
100 grams mixed veggies (1/3 cup)
1/4 capsicum (diced)
1 tomato (remove the seeds & cut into small pieces)
Salt to taste
Sugar to taste
Omelet :
4 large eggs
A little bit of salt
Chopped green onion if you like
Decoration :
Chili sauce
Sliced cucumber & tomatoes
Chopped Chinese celery & green onion
INSTRUCTIONS
Chicken Filling :
- Heat oil in a pan. Once oil is hot, add in diced onion and chopped garlic and stir fry over medium heat for a few seconds until fragrant and onion is translucent.
- Add in dried chili paste and stir fry until the paste color changed to dark red.
- Add in chicken chunks and stir fry until chicken color is no longer pinkish.
- Add water, chili sauce, tomato ketchup, oyster sauce and sweet soy sauce. Stir and cook until gravy is slightly thickened.
- Add in the veggies and capsicum, stir and cook for 1 to 2 minutes, until veggies are tender crisp.
- Lastly, season with sugar and salt, stir well and dish out.
Omelet :
- Slosh some oil in a flat pan/wok and spread it over the pan. Heat the pan over medium heat.
- Crack in two eggs in a bowl. Season with salt and add some chopped green onion if you like.
- Lightly beat the egg mixture with a fork.
- Once the pan is hot enough, lower the heat to medium low and pour in the beaten egg.
- Quickly swirl the pan to spread out the egg mixture until the inner surface of the pan is covered.
- Cook the egg for 1 to 2 minutes, or until it is almost cooked and the edges can easily be detached from the pan.
- Turn off the heat and spoon some filling onto the middle of the thin omelet. Sprinkle some chopped Chinese celery and green onion over the filling if you like.
- Fold the four edges of the omelet to wrap the filling.
- Place a flat serving plate over the egg and carefully flip it over.
- Drizzle chili sauce over the egg wrap and decorate with sliced cucumber and tomato.
- Repeat with another set of omelet.
- Serve immediately with warm rice. Enjoy!
- Panaskan minyak di dalam kuali. Setelah panas, tumis bawang Holland/ bawang besar bersama bawang putih cincang sehingga harum dan bawang layu.
- Masukkan pes cili kering dan tumis sehingga garing.
- Masukkan ayam dan tumis sehingga ayam berubah warna putih.
- Masukkan air, sos cili, sos tomato, sos tiram dan kicap manis dan reneh sehingga air hampir kering.
- Masukkan sayur campuran dan capsicum dan masak selama 1 ke 2 minit sehingga sayur agak lembut.
- Akhir sekali, perasakan dengan garam dan gula. Angkat dan ketepikan.
- Titiskan sedikit minyak masak ke dalam kuali leper/kuali biasa kemudian ratakan. Panaskan kuali dengan api sederhana.
- Pecahkan dua biji telur, tambahkan garam dan hirisan daun bawang jika suka dan kacau ringan menggunakan garfu.
- Setelah kuali cukup panas, kecilkan api menjadi sederhana rendah dan tuangkan telur.
- Lenggangkan kuali supaya telur dadar menjadi nipis dan menyaluti bahagian tepi dan bawah kuali.
- Masak selama 1 ke 2 minit, atau sehingga telur hampir masak sepenuhnya dan bahagian tepinya mudah renggang dari kuali.
- Padamkan api dan sudukan inti di bahagian tengahnya. Taburkan hirisan daun sup dan daun bawang jika suka.
- Lipat keempat-empat sisi telur dadar untuk menutup inti.
- Letak sebuah pinggan leper di atas telur kemudian telangkupkan telur di atas pinggan tadi.
- Paip sedikit sos cili di atas telur bungkus dan hiaskan dengan hirisan timun dan tomato.
- Ulang langkah di atas untuk set telur bungkus yang kedua.
- Sedia dihidang bersama nasi panas.
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