Malaysian-style Rendang Frittata

Ingredients

In the original Italian Frittata, the flavors are typically milder and the ingredients often include vegetables, cheese, and herbs. However, in this Malaysian adaptation, we replace the traditional frittata ingredients with rendang spices and meat, giving it a bold and spicy twist. The use of Malaysian spices and coconut milk transforms the dish into a unique fusion of Italian and Malaysian flavors. We alse have the original recipe for Frittata rognosa del Garda, so you can check it out.

• 6 large eggs 6 large eggs
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 stalks lemongrass, bruised and finely chopped 2 stalks lemongrass, bruised and finely chopped
• 1 tablespoon galangal, grated 1 tablespoon galangal, grated
• 2 red chili peppers, finely chopped 2 red chili peppers, finely chopped
• 500g beef or chicken, cut into small chunks 500g beef or chicken, cut into small chunks
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, whisk together the eggs, coconut milk, and turmeric powder until well combined. Set aside.
3. 3.
   Heat the vegetable oil in an oven-safe skillet over medium heat. Add the chopped onion, minced garlic, grated ginger, lemongrass, galangal, and chopped chili peppers. Sauté until fragrant and the onions are translucent.
4. 4.
   Add the beef or chicken to the skillet and cook until browned on all sides.
5. 5.
   Pour the egg mixture over the meat and spices in the skillet. Gently stir to distribute the ingredients evenly.
6. 6.
   Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and golden on top.
7. 7.
   Remove from the oven and let it cool slightly before slicing.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before chopping and use only the tender inner part for the best flavor.
• Galangal — If fresh galangal is not available, you can substitute it with dried galangal powder, but use half the amount.
• Red chili peppers — Adjust the amount of chili peppers according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• For a vegetarian version, replace the meat with tofu or tempeh and adjust the cooking time accordingly.
• Serve the frittata with a side of steamed rice or crusty bread to complete the meal.
• Customize the spice level by adding more or less chili peppers.
• Leftover frittata can be refrigerated and enjoyed cold or reheated for a quick and satisfying meal.
• Experiment with different rendang meats such as lamb or duck for a variety of flavors.

Serving advice

Serve the Malaysian-style Rendang Frittata as a main dish for breakfast, brunch, or lunch. Accompany it with a fresh salad or pickles to balance the richness of the frittata.

Presentation advice

Garnish the frittata with a sprinkle of fresh cilantro to add a pop of color. Cut it into wedges and arrange them on a platter for an inviting presentation.