Ingredients
2 servings
3 bunch Kangkung, lunch, wash
8 eggs Poached quail
2 pieces of red chili, sliced iris
1 tomato, cut into pieces
1/2 teaspoon gulapasir
to taste salt
50 ml of hot water (to taste)
enough oil to stir fry
Ground spices:
5 cloves of red onion
2 cloves of garlic
4 pieces of red curly pink
3 pieces of cayenne pepper
1 tsp belacan / terasi, fried
Step
15 minutes
Heat to taste the oil. Brush the finer seasonings until fragrant. Enter the red chilli slices and tomatoes. Stir until half-wilted. Enter the kale and quail eggs. use big fire, stir until wilted, give salt and sugar, taste correction. Stir well. Heat water to taste. Stir briefly, pick up. Serve immediately .