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

Fragrant Rice and Chicken (Nasi Kebuli)

Ingredients:

Method:

1. Wash and clean chicken. Put into a heavy saucepan, then add lemon grass, galangal, coriander, kaffir  lime leaves, garlic, salt and water. cover tightly and cook until chicken is tender.
2. Remove chicken from stock, reserving it for later use. Fry chicken in oil until golden brown and set aside
3. Put rice into a saucepan,  add 625 ml (2 ½ cups) chicken stock, nutmeg, ginger, peppercorns and mace and cook rice until liquid has been absorbed
4. Cover, lower heat and cook for 15 minutes more. Transfer cooked rice to a large platter and arrange aromatic chicken on the sides. Alternatively, divide into individual portions
5. Garnish with fried onion slices. Serve.

The Complete Indonesian Cook Book, Agnes de Keijzer Brackman and Cathay Brackman

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