Spiced Eggs – Sambal Goreng Telur
Ingredients:
| Eggs | 5, hard-boiled, shelled and helved |
| Peanut Oil | 2 Tbsp |
| Onion | 1, medium, peeled and chopped |
| Garlic | 2 cloves, peeled and chopped |
| Candlenut (kemiri) | 1, grated |
| Galangal (laos) | 1 tsp |
| Sambal oelek | 1 tsp |
| Salt | 1 tsp |
| Brown sugar | ½ tsp |
| Salam leaf (Daun Salam) | 1 |
| Coconut milk | 250 ml (1 cup), squeezed from ½ grated coconut with sufficient water added |
Method:
- Arrange egg halves on a serving dish. Set aside
- Heat oil in a saucepan. Sautè onion, garlic, candlenut, galangal, sambal oelek and salt. Be cautious to avoid burning
- Add brown sugar, salam leaf and coconut milk. Bring to the boil, then simmer for 10 minutes
- Pour mixture over hard-boiled eggs and serve. Alternatively, lower eggs into the spice mixture and heat together for a few minutes befor serving.
source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay Brackman
Prawn Omelette – Dadar Udang
Ingredients
| Fresh or frozen prawns (shrimpe) | 200 g (1 cup) |
| Plain (all purpose) | 1 Tbsp |
| Milk | 3 Tbsp |
| Eggs | 6 |
| Nutmeg (pala) | a pinch, ground |
| Ground black pepper | a pinch |
| Salt | 1 tsp |
| Vegetable oil or margarine | 3 Tbsp |
| Parsley | 1 Tbsp, chopped |
Method:
- Peel and devein prawns, then chop until fine
- Mix flour with milk, set batter aside
- Crack eggs into a bowl and beat lighty. Add batter to eggs and mix well. Then, add nutmeg, pepper and salt, stir to mix then add prawns
- Heat oil or margarine in a clean frying pan (skillet). Make an omelette of egg mixture and cut into broad strips. Sprinkle with parsley and serve warm.
source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay Brackman
Indonesian Ingridients
Balinese Food
JUICE!!
