← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 4 Eggs
• 1 Shallot, finely chopped
• ¼ tsp Salt
• 2 tbsp Vegetable oil
• 1 tbsp oil, for the gravy
• 1 Onion, diced
• 2 cloves Garlic, minced
• 150 g Minced beef
• 1 small potato, cut into 1 cm dice
• ½ Carrot, diced
• 50 g Peas
• 1 Tomato, cut into wedges
• 3 tbsp tomato ketchup
• 2 tbsp chilli sauce
• 1 tbsp Oyster sauce
• 1 tsp Dark soy sauce
• 200 ml Water
• Sugar, a pinch, to taste
• 1 Spring onion, sliced

Method

1. Make the gravy: heat the oil in a pan over medium heat and fry the onion and garlic for 2 min. Add the beef and fry for 3 min, breaking it up, until browned.
2. Add the potato, carrot, water, ketchup, chilli sauce, oyster sauce and dark soy. Simmer for 8–10 min until the potato is tender and the gravy has thickened.
3. Add the peas and tomato for the last 2 min. Season with a pinch of sugar and salt if needed.
4. Meanwhile beat the eggs with the shallot and salt. Heat the oil in a frying pan over medium-high heat, pour in the eggs and cook for 2–3 min, lifting the edges, until puffed and golden underneath. Flip and cook for 1 min more.
5. Slide the omelette onto a plate, ladle the bistik gravy over and scatter spring onion. Serve with rice.

Tips

• Kopitiam stalls often add cubes of chicken to the gravy too; add 100 g with the beef.
• Contains egg, soy, wheat and oysters.

Sources

Written in our own words after cross-checking these recipes:

Nomadette Maggi Malaysia