Recipe of Award-winning Sayur Telur & Kentang / Potato and Eggs in Coconut Milk

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Ultimate Sayur Telur & Kentang / Potato and Eggs in Coconut Milk. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sayur Telur & Kentang / Potato and Eggs in Coconut Milk, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sayur Telur & Kentang / Potato and Eggs in Coconut Milk delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Sayur Telur & Kentang / Potato and Eggs in Coconut Milk estimated approx 20 minutes.

To begin with this particular recipe, we have to first prepare a few components. You can cook Sayur Telur & Kentang / Potato and Eggs in Coconut Milk using 17 ingredients and 4 steps. Here is how you cook it.

I had to use things that we have at home so we don't need to spend any money 😆 hope you like this recipe!

Ingredients and spices that need to be Take to make Sayur Telur & Kentang / Potato and Eggs in Coconut Milk:

1. 4 eggs, boiled then fried until golden brown
2. 4 potatoes, cut into cubes then fried until golden brown
3. Chilli Paste
4. 4 red chillies
5. 3 birdeye chillies or as you desire
6. 5 shallots
7. 3 cloves garlics
8. 3 cm turmeric, peeled
9. 6 candlenuts
10. Other
11. 2 Indonesian basil leaves
12. 200 ml coconut milk
13. Salt
14. Sugar
15. Pepper
16. cube Chicken
17. Oil for frying

Instructions to make to make Sayur Telur & Kentang / Potato and Eggs in Coconut Milk

1. Heat the oil in a frying pan. Add the in the chilli paste that's been blended using a blender or traditional stone mortar and pestle until smooth. Fry until fragrant and release its oil.
2. Add in the potatoes and eggs. Mix a bit until coated. Then add in the basil leaves. Mix again.
3. Add in the coconut milk and seasonings. Mix again. Taste test.
4. Simmer for about 7 minutes. Turn off the heat. Serve.

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So that is going to wrap this up for this special food Step-by-Step Guide to Make Homemade Sayur Telur & Kentang / Potato and Eggs in Coconut Milk. Thanks so much for reading. I'm confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!