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Thursday, November 22, 2012

Telur Kecap (Braised Soy Sauce Eggs)


In Indonesian & English

Bahan
6 Telur, 4 sm Kecap mns, 2 sm Teh hitam5 cm Kayu mns, 2 Cengkeh, Minyak, Air
3 Dn. salam, 300 ml Kaldu, 1 sm Garam     Haluskan:
2 cm Jahe-geprek, 1 Bunga lawang               -  4 Baw mrh, 2 Baw pth, 2 st Ketumbar
3 sm Kecap asin, 3 st Bumbu ngohiong         -  2 Kemiri, ½ st Lada, Garam secukupnya

Cara membuat
-   Rebus matang telur, angkat, pukul2 perlahan kulitnya dng sendok utk meretakkan. Mskkan telur bersama teh, cengkeh, kecap asin, 2 st bumbu ngohiong, garam ke panci, didihkan, rebus 10 mnt. Matikan api, biarkan telur di dlm air sampai air dingin, angkat & kupas. Sisihkan.
-   Tumis bumbu hls, jahe & salam. Mskan telur, kecap mns, kayu mns, bunga lawang, 1 st bumbu ngohiong & kaldu. Masak di api kecil hingga kuah mengental & telur kecoklatan.

Ingredients
6 Eggs, 3 tbsp salty Soy sauce                -  3 tsp Chinese 5-spice powder, 1 tbsp Salt
3 Bay leaves, 300 ml Broth, 2 Cloves     Grind into a paste:
2 cm Ginger-crushed, 1 Star anise         -  4 Shallots, 2 cloves Garlic, 2 tsp Coriander
2 tbsp Black tea, Water, Frying fat      -  2 Candlenuts, ½ tsp Pepper, enough Salt
5 cm Cinnamon, 4 tbsp sweet Soy sauce

Directions
-   Hard boil the eggs & then remove them from water. Tap all over the eggs with the back of a spoon to crack shells evenly. Return the eggs to the pot; put in the tea, cloves, salty soy sauce, 2 tsp 5-spice & salt. Bring to a boil & simmer for 10 mins. Turn off the stove, let the eggs steep in the pot until the water cool down; drain & peel off the egg shells.
-   Sauté the spices paste, ginger & bay leaves. Add in the eggs, sweet soy sauce, cinnamon, star anise, 1 tsp 5-spice pwd & broth. Cook over low heat until the sauce thickened & the eggs become dark brown.

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