Curried Eggs – Telur Kari

Ingredients:

Method:

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

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

Ingredients:

1 small cucumber, peeled and sliced

½ cup (25 g) bean sprouts, seed coats and tails discarded, blanched

2 shallots, peeled and thinly sliced

1 red finger-length chili, deseeded and sliced

1 to 2 bitd’s-eye chiies, deseeded and sliced

2  spring Asian basil, minced

3 tablespoons coarsely ground raw almonds, cashews or candlenuts

¼ teaspoon dried shrimp paste (Trasi), dry-roasted

2 tablespoons freshly squeezed lime or lemon juice

¼ teaspoon sugar

¼ teaspoon salt

1 to 2 tablespoons warm water

Method:

1. Place the sliced cucumber and bean sprouts in abowl, then spread thr sliced shallot, chilies and basil on top
2. Combine the remaining ingredients in another bowl and mix well to make a thick sauce. Drizzle the sauce over the vegetables, mix well and set aside to cure for 2 to 3 hours. If storing the pickles, keep the vegetables and sauce separate. This pickle keeps for a week in the refrigerator

source: authentic food recipes from Indonesia, Heinz von Helzen

Omelette Java – Dadar Jawa

Ingredients:

Method:

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

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