Kikil Curry Recipe, Egg & Tofu. It's spicy and savory
Spicy coconut kikil eggs & tofu eaten with rice cake.
Material :
About 500 grams of gravel / veal leg, boil until soft, add geprek lemongrass and dry bay leaves, during the boiling process remove the boiled water & replace with new water repeatedly, I change it up to 6 times to reduce the sauce to become thick and slimy, after the gravel is soft throw away boiled water, wash and drain
5 eggs, boiled and peeled and then fried
3 pieces of tofu, soak until the sour taste of the vinegar is gone / if you want to quickly cut the tofu, boil and fry half-cooked, just 3 minutes
Whole chili / optional
1 medium size tomato, sliced
around 1500 ml of water and 500 ml of thick coconut milk
4 dry bay leaves
1 thumb geprek laos
2 stalks lemongrass geprek
6 fresh lime leaves
Salt
Broth powder
Sugar
Ground spices:
8 large cloves of garlic
10 cloves of red onion
1 handful of small chilies or according to taste / you can add large red chilies
All the ingredients are pulverized or in a coarse blender then stir-fry until the tanek spices
How to make :
1. Bring water to a boil, add stir-fried spices, geprek lemongrass, dried bay leaves, laos, lime leaves, whole cayenne pepper, sliced tomatoes, salt, powdered broth, sugar.
2. Enter the gravel, eggs and tofu, add thick coconut milk, stir so that the coconut milk does not break, correct the taste then remove and serve.