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- Tongseng Sapi - Beef in a spicy kecap sauce
- Gang Tay Po - water spinach curry
- Botok teri mlandingan - anchovy steamed in banana leaves
- Sate Bebek - Sate of duck with sambal kecap
- Grajiab Tod - fried okra
- Gang Massaman Mu - yellow pork curry
- Kulit Ayam Goreng Tepung - seasoned fried pieces of chicken skin
Kai Look Kui - spicy eggs (2 pp)
User Rating: 5 / 5
Kai Look Kui
spicy eggs (2 pp)
Ingredients:
7 quail eggs
4 red rawits (small chilies)
3 cloves garlic
2 tbsp kecap asin (light soy sauce)
2 tbsp nam pla (fish sauce)
1 tbsp rice vinager
1 tbsp palmsugar
1/2 shallot
3 coriander leaves
3 tbsp oil
Preperation/method:
Boil the eggs for 5 minutes and let it cool in cold water. Peel en divide. Slice the rawits and the garlic into thin strips. Chop the shallot and the coriander.
Heat in a wok the oil and fry the eggs golden brown. Put the eggs on a plate. Leave 1 tbsp of oil in the wok and fry the rawits and the garlic for 1 minute. Add the kecap, the nam pla, the vinegar and the sugar and fry until the sauce thickens and turns brown. Pour the sauce then over the eggs and sprinkle it with the shallot and the coriander.
spicy eggs (2 pp)
Ingredients:
7 quail eggs
4 red rawits (small chilies)
3 cloves garlic
2 tbsp kecap asin (light soy sauce)
2 tbsp nam pla (fish sauce)
1 tbsp rice vinager
1 tbsp palmsugar
1/2 shallot
3 coriander leaves
3 tbsp oil
Preperation/method:
Boil the eggs for 5 minutes and let it cool in cold water. Peel en divide. Slice the rawits and the garlic into thin strips. Chop the shallot and the coriander.
Heat in a wok the oil and fry the eggs golden brown. Put the eggs on a plate. Leave 1 tbsp of oil in the wok and fry the rawits and the garlic for 1 minute. Add the kecap, the nam pla, the vinegar and the sugar and fry until the sauce thickens and turns brown. Pour the sauce then over the eggs and sprinkle it with the shallot and the coriander.
- Written by AsianCook
