How to Prepare Speedy Sayur Telur & Kentang / Potato and Eggs in Coconut Milk

Sayur Telur & Kentang / Potato and Eggs in Coconut Milk.

You can cook Sayur Telur & Kentang / Potato and Eggs in Coconut Milk using 17 ingredients and 4 steps. Here is how you cook it.

Ingredients of Sayur Telur & Kentang / Potato and Eggs in Coconut Milk

  1. It’s 4 of eggs, boiled then fried until golden brown.
  2. It’s 4 of potatoes, cut into cubes then fried until golden brown.
  3. Prepare of Chilli Paste.
  4. It’s 4 of red chillies.
  5. It’s 3 of birdeye chillies or as you desire.
  6. It’s 5 of shallots.
  7. It’s 3 cloves of garlics.
  8. You need 3 cm of turmeric, peeled.
  9. It’s 6 of candlenuts.
  10. You need of Other.
  11. Prepare 2 of Indonesian basil leaves.
  12. It’s 200 ml of coconut milk.
  13. You need of Salt.
  14. It’s of Sugar.
  15. It’s of Pepper.
  16. Prepare cube of Chicken.
  17. You need of Oil for frying.

Sayur Telur & Kentang / Potato and Eggs in Coconut Milk step by step

  1. Heat the oil in a frying pan. Add the in the chilli paste that's been blended using a blender or traditional stone mortar and pestle until smooth. Fry until fragrant and release its oil..
  2. Add in the potatoes and eggs. Mix a bit until coated. Then add in the basil leaves. Mix again..
  3. Add in the coconut milk and seasonings. Mix again. Taste test..
  4. Simmer for about 7 minutes. Turn off the heat. Serve..
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