Recipes and How to Make Simple Typical Egg Cookies
Simple Cooking Scale Recipes Materials
1 glass of sticky white rice, wash and soak in water for at least 3 hours. Better soaked overnight.
4 btr duck eggs
1/2 btir coconut, grated
1 bks of dried fried onion ready to use
6 tablespoons ebi, roasted and puree (blended)
1 tsp salt
2 tsp sugar
Oil for sauteing
Ground spices
5 pcs red curly peppers
3 cloves of red onion
1 clove of garlic
1/2 teaspoon pepper
2 btr kencur
2 cm ginger
How to Make Simple Typical Egg Cookies
As a first step, we will make serundeng as a mixture of ingredients and sprinkled eggs with roasted way. Saute the finer spices until fragrant, add grated coconut, salt, granulated sugar and 2 tablespoons of fine ebi. Cook with medium heat while stirring until the coconut is dry and brownish yellow and megeluarkan aroma typical serundeng. Lift and set aside.
Heat a frying pan, preferably using a small skillet that has a concave shape.
Pour into a pan, a spoon of glutinous rice that has been soaked with a spoon of vegetable water. Cover the pan and cook for a while until the water shrinks and dries slightly.
Enter two tablespoons of serundeng, 1 tablespoon of fine ebi, 1 tablespoon fried onion and 1 duck egg. Mix well and spread to the edge of the frying pan and form a thin omelette.
Cook until dry and bring out the special aroma of omelet.
Turn the pan so that its position is lying face down and the fire burns the surface of the egg crust. Allow a few moments until the egg crust changes color to brown but be careful not to burn.
To pick it up, use a kape / kapi or a thin spatula so the egg crust can slip off the pan.
Give a sprinkling of fried serundeng and onions. Serve while warm.