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
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