Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, Sayur Telur & Kentang / Potato and Eggs in Coconut Milk. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Sayur Telur & Kentang / Potato and Eggs in Coconut Milk is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Sayur Telur & Kentang / Potato and Eggs in Coconut Milk is something which I have loved my entire life. They are fine and they look wonderful.
Many things affect the quality of taste from Sayur Telur & Kentang / Potato and Eggs in Coconut Milk, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Sayur Telur & Kentang / Potato and Eggs in Coconut Milk delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook Sayur Telur & Kentang / Potato and Eggs in Coconut Milk estimated approx 20 minutes.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Sayur Telur & Kentang / Potato and Eggs in Coconut Milk using 17 ingredients and 4 steps. Here is how you can achieve that.
I had to use things that we have at home so we don't need to spend any money 😆 hope you like this recipe!
Ingredients and spices that need to be Get to make Sayur Telur & Kentang / Potato and Eggs in Coconut Milk:
- 4 eggs, boiled then fried until golden brown
- 4 potatoes, cut into cubes then fried until golden brown
- Chilli Paste
- 4 red chillies
- 3 birdeye chillies or as you desire
- 5 shallots
- 3 cloves garlics
- 3 cm turmeric, peeled
- 6 candlenuts
- Other
- 2 Indonesian basil leaves
- 200 ml coconut milk
- Salt
- Sugar
- Pepper
- cube Chicken
- Oil for frying
Instructions to make to make Sayur Telur & Kentang / Potato and Eggs in Coconut Milk
- 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.
- Add in the potatoes and eggs. Mix a bit until coated. Then add in the basil leaves. Mix again.
- Add in the coconut milk and seasonings. Mix again. Taste test.
- Simmer for about 7 minutes. Turn off the heat. Serve.
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So that is going to wrap this up with this special food How to Make Perfect Sayur Telur & Kentang / Potato and Eggs in Coconut Milk. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!