Tauge Masak Kuah Telor: A Delightful Stir-Fried Bean Sprout Dish with Egg
Ingredients:
- 1/2 kg bean sprouts (tauge)
- 2 large eggs
- 1 stalk green onion (daun bawang)
- 1 medium carrot
- 5 cloves garlic
- 1/2 large onion
- 3 to 5 bird’s eye chilies (cabe rawit), adjust to taste
- Soy sauce (kecap) to taste
- Salt or seasoning powder (penyedap) and sugar to taste
- Water as needed
- Oil for cooking
Instructions:
-
Prepare the Bean Sprouts: Thoroughly wash the bean sprouts and drain them well. Set aside.
-
Slice the Vegetables: Cut the carrot into thin strips and slice the green onion into small pieces. Set both aside.
-
-
Sauté Aromatics: Heat a generous amount of oil in a pan over medium heat. Add the sliced garlic, onion, and bird’s eye chilies. Sauté until the garlic and onion are translucent and aromatic.
-
Cook the Vegetables: Add the bean sprouts, green onion, and carrot to the pan. Stir-fry for a few minutes until the vegetables start to soften.
-
Add Seasonings: Pour in a splash of soy sauce and enough water to just cover the vegetables. This helps cook the vegetables until tender. Season with salt or seasoning powder and a pinch of sugar to balance the flavors. Stir well to combine and cook until the vegetables are fully cooked and coated in the sauce.
-
Prepare the Eggs: While the vegetables are cooking, make the scrambled eggs. Heat a little oil in a separate pan, beat the eggs, and cook them until just set, stirring occasionally to create soft curds.
-
Serve: Transfer the cooked bean sprout mixture to a serving plate. Top with the scrambled eggs. Serve immediately and enjoy!
This savory and comforting dish combines tender bean sprouts with a flavorful sauce, topped with fluffy scrambled eggs for a satisfying meal. Perfect as a side or a light main dish!
