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Material :
3 chicken eggs, shake loose then omelette, cut 4 or 6.
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● Wet immersion:
4 tablespoons of all-purpose flour add enough water, not to runny
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● Dry dye:
150 grams of versatile tepungg
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Lots of oil for frying. Deep Fry Technique.
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■ How to Cook:
1. Dip the omelette in the wet dipper, then in the dry dipper, spread it evenly. pat.
Fried in hot oil, low heat with deep fry technique.
2. Fried until brownish yellow. Drain well.
3. Serve with warm rice and chili sauce.