| Pa Lo Khai - cinnamon soup (2pp) |
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Pa Lo Khai cinnamon soup (2pp) Ingredients: 200 ml chicken stock 4 boiled eggs 1 tbsp cinnamon 100 gr tempe 3 cloves garlic 2 peppercorns 1 tsp kecap manis (sweet dark soy sauce) 1 tbps kecap asin (light soy sauce) 1/2 tsp salt 1 tbsp palmsugar 1 sprig coriander oil Preperation/method: Cut the tempe in thick slices. Heat in a wok the oil and fry the tempe until golden brown. Heat in a pan the stock. Pound or grind the garlic, the coriander and the peppercorns fine. Heat in a wok 1 tbsp oil and fry the paste and add the cinnamon, the kecap manis, the kecap asin, the salt and the palmsugar. The add the peeled eggs and fry it for 1 minute. Add the mixture to the stock. Cut the tempe in bite sized pieces and add it to the soup and let it simmer for 35 minutes.
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