Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 \N | Eggs |
| 2 \N | Red onions |
| \N \N | Oil |
| 2 tablespoons | Ketoembar; (coriander) |
| 1 tablespoon | Djinten; (cummin) |
| 1 teaspoon | Koenjit; (kurkuma) |
| 1 \N | Lombok; (= spanish pepper) |
| 1 \N | Piece of asem; ( or a drop of vinegar) |
| \N \N | Salt |
| \N \N | Creamy santen; (= coconutmilk) |
Boil the eggs, till they are almost hard boiled Fry the ketoembar and djinten till they are dry Chop the onions and pepper very small, mix them with the left spices, the salt + asem, fry everything in oil. Pell the eggs, cut them in pieces, add them with the santen to the spices and boil everything, till it is creamy.
Posted to JEWISH-FOOD digest by "Coby Andel en Han Mauwer" <hanmauwer@...> on Oct 28, 1998, converted by MM_Buster v2.0l.