About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Wednesday, May 15, 2013

EGG RENDANG



EGG RENDANG


6 or more boil eggs remove
 skin. If you like you
can fry the egg to a light brown.

1 small turmeric leaf,sliced finely

1 asam gelugor,or to your taste

2 tbsp chili powder

2 tbsp rempah tok mak powder

2 tbsp kersik

1 tsp aji no moto or chicken cube

500 ml coconut milk

Salt and sugar to taste

Blend to a paste

1 big onion
3 garlic
5 small onion
2cm ginger
3cm fresh turmeric
4cm lengkuas
2 stalk lemon grass

1. Heat oil and add the blend paste,chili powder and rempah tok mak fry until oil rise (use a bit more oil)

2. Pour in the coconut milk and add asam,salt,aji no moto,sugar and kersik stir well and let this simmer over a low heat until it became thick.

3. Add in the eggs and turmeric leafs and stir well. Cook for a while and remove from the heat. Serve with rice.
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