Kari Telur
0 facebook.com
Serves 6
Directions
- 1Crack the eggs by hitting them with a hammer.
- 2Crack the eggs by hitting them with a hammer.
- 3Crack the eggs by hitting them with a hammer.
- 4Peel the boiled eggs.
- 5Peel the boiled eggs.
- 6Peel the boiled eggs.
- 7Cut the peeled eggs in half.
- 8Cut the peeled eggs in half.
- 9Cut the peeled eggs in half.
- 10Slice the shallots.
- 11Slice the shallots.
- 12Slice the shallots.
- 13In a pan, saute the shallots.
- 14In a pan, saute the shallots.
- 15In a pan, saute the shallots.
- 16Add the kaffir lime leaves and lemongrass into the pan.
- 17Add the kaffir lime leaves and lemongrass into the pan.
- 18Add the kaffir lime leaves and lemongrass into the pan.
- 19Mix the rempah kari Desa with water to form a paste.
- 20Mix the rempah kari Desa with water to form a paste.
- 21Mix the rempah kari Desa with water to form a paste.
- 22Add the paste into the pan.
- 23Add the paste into the pan.
- 24Add the paste into the pan.
- 25Add the coconut milk into the pan.
- 26Add the coconut milk into the pan.
- 27Add the coconut milk into the pan.
- 28Add the halved eggs into the pan.
- 29Add the halved eggs into the pan.
- 30Add the halved eggs into the pan.
- 31Mix well and simmer until the sauce thickens slightly.
- 32Mix well and simmer until the sauce thickens slightly.
- 33Mix well and simmer until the sauce thickens slightly.
Ingredients
- 6 eggs
- 6 eggs
- 6 eggs
- 100 grams shallots
- 100 grams shallots
- 100 grams shallots
- 1 stalk lemongrass
- 1 stalk lemongrass
- 1 stalk lemongrass
- 3 leaves kaffir lime leaves
- 3 leaves kaffir lime leaves
- 3 leaves kaffir lime leaves
- 1 packet rempah kari Desa
- 1 packet rempah kari Desa
- 1 packet rempah kari Desa
- 100 ml water
- 100 ml water
- 100 ml water
- 200 ml coconut milk
- 200 ml coconut milk
- 200 ml coconut milk
Equipment
hammerknifepanspoon