| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Indo |
Indonesian |
1 |
servings |
INGREDIENTS
| 6 |
|
Eggs |
| 4 |
tb |
Rice |
| 1 |
|
Onion |
| 1/2 |
c |
Broth |
|
|
Oil |
|
|
Salt |
| 3 |
|
Little onions; (shallots) |
| 2 |
tb |
Water |
| 1 |
ts |
Bumbu curry; (this is an instant mix of spices with curry). |
INSTRUCTIONS
SAUCE
Pour the oil in a pan and fry the rice for a copple of minutes in it. Boil
the broth, pour this with the rice, add the onion and the salt. Let it
braise together. Remove the onion and pour some more oil in it.
Beat the eggs with pepper and salt and make an omelette. When it almost
done, put the rice on it, fold it double and fry it brown at both sides.
Sauce: chop the shallots, chop the onion, mix them with the bumbu curry and
2 tablespoons water. Boil it creamy. Pour it round the omelette.
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Nov 24,
1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”