KOMPAS.com – Rendang is not only made from beef, but can also be made with eggs.
For this recipe, you can use chicken eggs or duck eggs. Don’t forget to use coconut milk from old coconuts, one of the characteristics of old coconuts is their hard textured skin.
The following is the recipe and how to make egg rendang, based on the book “Collection of 120 Vegetable Dishes plus Tofu, Tempeh & Eggs” the work of Yasa Boga (2010) published by PT Gramedia Pustaka Utama.
Also read:
Material:
- 10 chicken eggs or duck eggs (boiled, peel the shell)
- 1 1/2 liters of coconut milk from 2 old coconuts
- 1 turmeric leaf
- 3 lime leaves
- 2 bay leaves
- 1-2 pieces of tamarind
Ground spice ingredients:
- 10 red chilies
- 2 pieces of garlic
- 8 red onions
- 1 tbsp ginger (chopped)
- 2 tbsp galangal (chopped)
- 1 tbsp lemongrass (finely sliced)
- 2 tsp turmeric (chopped)
- Pour the coconut milk into the pan, along with the ground spices, turmeric leaves, lime leaves, bay leaves and tamarind. Let it boil. Stir occasionally, and cook until oily.
- Add the eggs, cook until the coconut milk reduces to brown and the egg shells turn brown. Lift, serve.
Also read:
Listen breaking news And selected news we’re right on your phone. Choose your favorite news channel to access Kompas.com WhatsApp Channel: https://www.whatsapp.com/channel/0029VaFPbedBPzjZrk13HO3D. Make sure you have installed the WhatsApp application.
