Besengek Telor (telor Is The Malaysian Word For Egg).
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Malay | 1 | Servings | |
INGREDIENTS
| 8 | Eggs | |
| 2 | Red onions | |
| Oil | ||
| 2 | T | Ketoembar, coriander |
| 1 | T | Djinten, cummin |
| 1 | t | Koenjit, kurkuma |
| 1 | Lombok, = spanish pepper | |
| 1 | Piece of asem, or a drop | |
| of vinegar | ||
| Salt | ||
| Creamy santen, = | ||
| coconutmilk |
INSTRUCTIONS
Boil the eggs, till they are almost hard boiled Fry the ketoembar and djinten till they are dry Chop the onions and pepper very small, mix them with the left spices, the salt + asem, fry everything in oil. Pell the eggs, cut them in pieces, add them with the santen to the spices and boil everything, till it is creamy. Posted to JEWISH-FOOD digest by "Coby Andel en Han Mauwer" <hanmauwer@wxs.nl> on Oct 28, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 779
Calories From Fat: 470
Total Fat: 52.4g
Cholesterol: 1488mg
Sodium: 865.2mg
Potassium: 552.1mg
Carbohydrates: 21.8g
Fiber: 3.9g
Sugar: 1.5g
Protein: 52.8g