Make the Omelette Batter: Pour 195 ml of water into a mixing bowl, add 65 g of Accelist Whole Egg Powder, and whisk until completely smooth with no lumps remaining. Even small lumps can cause holes to form on the omelette surface during frying, so take a moment to make sure the batter is fully dissolved. Add salt, bouillon powder, ground pepper, and sliced spring onion, then stir to combine. Let the batter rest for 5 minutes so the powder fully absorbs and the consistency thickens slightly before hitting the pan. Blend the Balado Spice Paste: Roughly grind or briefly blend the red curly chilies, bird's eye chilies, shallots, garlic, and tomato together. There is no need to blend until completely smooth like a paste.
Fry the Omelette: Heat a flat non-stick pan with a little oil over medium-low heat, pour half the batter into the center of the pan and tilt it in all directions to spread evenly. Wait until the edges dry out and the surface no longer looks wet, flip once with a wide spatula, cook for another 30 seconds, then remove from heat. Repeat for the second omelette, then cut into pieces or leave whole as preferred.
Cook the Balado Sauce: Heat 3 tablespoons of oil in a pan over medium heat. Add the spice paste and kaffir lime leaf, stirring continuously. This step takes about 5 to 7 minutes until the raw smell has completely disappeared and the oil begins to turn clear and separate at the edges of the paste, the sign that the sauce is properly cooked. Do not rush this step as undercooked spice paste will taste bitter on the palate. Add shaved palm sugar and salt, stir well, then adjust the seasoning to taste.
Combine Omelette with Sauce: Add the omelette pieces into the pan with the cooked balado sauce. Gently fold using a spatula so every side of the omelette is evenly coated. Keep the movement slow and careful so the omelette stays intact, turning it once or twice until the sauce covers every surface. Cook on low heat for 2 minutes.
Serve: Lift and arrange on a serving plate. Telur dadar balado is best enjoyed immediately while still hot, alongside a bowl of steamed white rice. A little oil from the balado sauce pooling on the plate is a good sign that the cooking went just right.
