| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Malay |
|
1 |
Servings |
INGREDIENTS
| 8 |
|
Eggs |
| 2 |
|
Red onions |
|
|
Oil |
| 2 |
tb |
Ketoembar; (coriander) |
| 1 |
tb |
Djinten; (cummin) |
| 1 |
ts |
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.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”