omelette:
125 g rice flour
30 g tapioca flour
1/2 tsp salt
200 ml boiling water + 250 ml boiled water
sauce:
50 g dried shrimp
50 ml coconut milk
4 cm galangal (bruised)
1 stick lemongrass (bruised)
1 bay leaf
2 orange leaves
salt (to taste)
granulated sugar (to taste)
broth powder (to taste)
ground spices:
5 cloves shallots
2 cloves garlic
1 tsp pepper
1 tsp coriander seeds (toasted)
roasted candlenut
5 cm ginger
turmeric
boiled eggs
fried onions
| When steaming the dough, just steam it lightly so it is easy to roll.
Serve with boiled eggs and a sprinkling of fried onions.