Coconut Salad with Egg and Bean Curd Recipe
Eggs Recipes

Ingredients

8
8
1 kg
500 g
1 kg
3 cups
150 g
50 g
40 g
40 g
100 g
1 stalk
50 g
50 g

eggs
pieces of bean curd (cut diagonally into halves)
cabbage
long beans
coconut cream
frying oil
small onions, peeled
belacan, raw
fresh chili
dried chili, soaked
dried shrimp
lemon grass, cut up
blue ginger, sliced
yellow ginger, sliced

Method:

1. Deep-fry eggs till golden brown.

2. Deep-fry bean curd till golden brown.

3. Combine onion, both types of chili, dried shrimp, lemongrass, blue and yellow ginger in a blender with one cup of water and blend.

4. Fry spices in a heated pan with one tbsp of vegetable oil, until fragrant.

5. Add vegetables to the pan and stir till covered in spices. Cover and leaves to cook.

6. When the vegetables are wilted, transfer the contents into a pot.

7. Add bean curd and egg and simmer for 20 minutes.

8. Serve.