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Terung Santan Cabai Hijau  - stewed eggplant with quail eggs
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Terung Santan Cabai Hijau
stewed eggplant with quail eggs

2 long thin eggplant
150 gr shank
1750 ml of water
2 salam leaf
2 cm lengkuas / galangal
1 serai / sereh / lemongrass
5 green lomboks
12 quail eggs, cooked
200 ml coconut milk (of 1/2 coconut)
1/2 tsp palm sugar
3 tbsp oil

6 shallots
5 cloves of garlic
3 kemiri nuts, roasted
3 cm kunyit
1 tsp salt

Cara membuat:
Cut the meat and eggplant into pieces and the lomboks into rings. Pound or grind the ingredients for the bumbu into a paste.
Heat in a pan the water together with the meat, the salam, the laos and the serai and cook the meat nearly done and until 1500 ml of stock is left.
Heat the oil in a pan and fry the bumbu for 5 minutes. Add this together with the eggplant, the lomboks and the eggs to the stock. Then add the coconut milk and the palmsugar and bring to the boil, while stirring, on low heat, and cook until done. Serve.

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