Eggs Recipe Semur Ceplok leaves Melinjo most delicious when eaten warm spice, this pervasive, easy and quick to make. Appropriate for daytime meal or a family dinner.
Eggs Recipe Semur Ceplok leaves Melinjo most delicious when eaten warm spice, this pervasive, easy and quick to make. Appropriate for daytime meal or a family dinner.
material
The oil for frying
4 eggs
4 tablespoons of cooking oil
5 lime leaves
3 bay leaves
500 grams of coconut milk from 1 coconut grated
50 grams of leaves melinjo, select young
4 tablespoons soy sauce Bango
Ground spices
6 red onions
3 cloves garlic
3 red chilies
4 grains of walnut
1 tea spoon of salt
How to cook
Heat enough oil for 4 egg and set aside
Heat oil, fry the spice paste, lime leaves, and bay leaves until fragrant. Pour the coconut milk and cook until boiling.
Enter the fried egg and leaves melinjo. Reduce the heat and cook briefly.
Add soy sauce Bango, continue cooking until the leaves mature melinjo. Remove and serve immediately.
Makes 4 servings
material
The oil for frying
4 eggs
4 tablespoons of cooking oil
5 lime leaves
3 bay leaves
500 grams of coconut milk from 1 coconut grated
50 grams of leaves melinjo, select young
4 tablespoons soy sauce Bango
Ground spices
6 red onions
3 cloves garlic
3 red chilies
4 grains of walnut
1 tea spoon of salt
How to cook
Heat enough oil for 4 egg and set aside
Heat oil, fry the spice paste, lime leaves, and bay leaves until fragrant. Pour the coconut milk and cook until boiling.
Enter the fried egg and leaves melinjo. Reduce the heat and cook briefly.
Add soy sauce Bango, continue cooking until the leaves mature melinjo. Remove and serve immediately.
Makes 4 servings
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