Avocado salad with omelette and mango

Ingredients for 2 servings:

• 3 m.-sized eggs
• 1 pinch(s) chicken stock powder
• 1 tsp, heaped tapioca flour
• 2 tbsp rice wine (Mirin)
• 4 tbsp coconut water
• 1 pinch(s) black pepper, from the mill
• 1 pinch(s) of mace powder
• 2 tbsp olive oil for frying, extra virgin
• ½ avocado(s), ripe
• 1 small carrot(s)
• black pepper, freshly ground
• 2 small tomatoes, fully ripe
• 20 arugula leaves
• 2 tbsp avocado(s) – flesh, fully ripe
• 2 tbsp mango pulp
• 2 tbsp rice wine vinegar, Chinese, black, mild
• 2 tbsp sweet and sour sauce, hot (Thai style No. 3, in my profile
• 1 tsp soy sauce, light
• 4 tbsp mango juice
• 1 pinch of salt
• 2 tbsp extra virgin olive oil
• ½ mango(s), ripe
• Cashew nuts, roasted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

An exotic salad in an omelet, garnished with mango and an extra dipping sauce. Recipe from Jakarta, Java, India.

Crack the eggs and whisk them with the chicken stock. Dissolve the tapioca flour in the rice wine and mix with all the omelet ingredients. Heat the olive oil in a large pan (28-30 cm) and add the egg mixture for the omelet. Fry the mixture over low heat on both sides. The omelet should have no more than very light brown spots. Arrange arugula leaves on one side of a 30 cm plate in a star shape. Place the omelet on the plate. Wash the avocado, halve it lengthwise around the pit, peel one half, and cut it lengthwise into approximately 3 mm thick strips. Arrange the strips in a star shape on the omelet, similar to the arugula leaves, so that the tips are visible when the carrot is folded over. Wash and peel the carrot, and slice it into julienne strips. Distribute the strips over the avocado slices, reserving 1 tablespoon of the mixture. Sprinkle the filling with a little black pepper and fold the remaining omelet half over the top. Wash the small tomatoes, halve them lengthwise, remove the white-green stem ends, and halve the halves lengthwise. Arrange the tomatoes next to the omelet along with a few arugula leaves and season with salt. Wash, peel, and fillet a ripe mango. Score one side of one fillet and use it for garnishing. Use the smaller pieces for the dip. For the salad dip, cut the avocado and mango flesh into approximately 5 mm cubes. Mix the fruit with the remaining ingredients, but do not blend. Drizzle a tablespoon of the dip over the tomatoes. Garnish the omelet with the remaining carrot threads, cashew nuts, the prepared mango fillet, blossoms, and leaves, and serve with the dip. Note: Arugula is not available on Lombok and has been replaced with mustard greens in the photo.