Curried Eggs – Telur Kari

food -indonesian recipes-indonesian cuisine — Mon, 19 Oct 2009 01:48:44 +0000

Curried Eggs – Telur Kari

Ingredients:

Peanut oil	2 Tbsp
Onion	1, medium, peeled and chopped
Garlic	1 clove, peeled and chopped
Curry Powder	2 tsp or more to taste
Lemon grass (serai)	½ tsp, ground
Sambal oelek	1 tsp
Salam leaf (daun salam)	1
Kaffir lime leaf (daun jeruk purut)	1
Coconut milk	375 ml (1 ½ cups), squeezed from ½ grated coconut with sufiecient water added
Salt	1 tsp
Eggs	6, hard-boiled and shelled

Method:

Heat oil in a frying pan (skillet). Add chopped onion and garlic, as well as curry powder and mix well. Fry lightly.
Add lemon grass, sambal oelek, salam leaf, kaffir lime leaf, coconut milk and salt. Bring to the boil.
Add eggs and simmer for 10 minutes. Serve.

source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay Brackman

Omelette Java – Dadar Jawa

food -indonesian recipes-indonesian cuisine — Mon, 19 Oct 2009 01:43:40 +0000

Omelette Java – Dadar Jawa

Ingredients:

Eggs	5
Spring onion	1, finely chopped
Dried prawn (shrimp) paste (terasi)	1 pea-size piece, softened in 1 tsp water
Sambal oelek	½ tsp
Tamarind (asam jawa) juice	a dash
Salt	½ tsp
Vegetable oil or margarine	2 Tbsp

Method:

Crack eggs into a bowl and beat lightly
Add spring onion, dried prawn paste, sambal oelek, tamarind juice and salt. Stir to combine
Heat oil or margarine in a frying pan (skillet). Pour in egg mixture and fry on both sides
Cut resulting omelette into wide strips. Serve.

source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay Brackman