How To Make Egg accordance Rendang your tastes, Medium or Spicy.
- 5 eggs (May to taste plus a maximum of 7 items)
- Taste cooking oil (for frying and sauteing)
- 5 red onions
- 4 cloves garlic
- 5 curly red chilli (according to taste, if you like spicy you can add cayenne pepper)
- 2 large red peppers (seeded)
- 2 cm ginger
- Salt to taste (optional)
- 2 bay leaves
- 2 cm galangal
- 4 lime leaves
- 1 stalk lemongrass (crushed)
- 1/2 or 1 sheet turmeric leaf (knotted)
- 450 ml coconut milk (from grated coconut 1/2)
- First boiled egg to mature,
- Lift and peel the skin or shell.
- Furthermore peeled eggs fried in hot oil to use color to yellow uniform, immediately remove and set aside.
- Heat 3 tablespoons of the remaining oil to fry an egg, then stir-fry the spices that have been mashed together with lime leaves and lemongrass until fragrant and cooked.
- Pour the coconut milk and turmeric leaves give, continue to cook until boiling.
- Add the eggs that have been fried earlier in the coconut milk and cook again using low heat while stirring occasionally until thickened milk and oily.
- Lift cuisine and dishes ready to serve.
- Steady, if served in a warm state, or according to your tastes.