Sawi Telur Dadar Santan
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 3 large |
| Sawi (mustard greens) | 10 stalks |
| Coconut milk (Kara) | 1 small package |
| Water | 600 ml |
| Pepper | 15 grains |
| Candlenuts | 2 pieces |
| Turmeric | 1 cm piece |
| Ginger | 1 cm piece |
| Garlic | 1 clove |
| Shallots | 3 pieces |
| Lemongrass | 1 stalk, bruised |
| Galangal | 2 cm, sliced |
| Bay leaves | 2 leaves |
| Sugar | 1 teaspoon |
| Nutmeg | a pinch |
| Cooking oil | as needed |
| Salt | to taste |
| Flavor enhancer | to taste |
Instructions
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Prepare the Ingredients: In a mixing bowl, whisk the eggs until well combined. Wash the Sawi thoroughly and chop into bite-sized pieces.
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Make the Spice Paste: Blend together the pepper, candlenuts, turmeric, ginger, garlic, and shallots until smooth. Set aside the lemongrass, galangal, and bay leaves for later.
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Cook the Eggs: Heat a frying pan over medium heat and add a little oil. Pour in the whisked eggs and cook until fully set. Once cooked, remove from the pan and set aside.
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Sauté the Spices: In the same pan, add more oil as needed. Sauté the spice paste along with the bruised lemongrass, galangal, and bay leaves until fragrant.
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Combine and Simmer: Pour in the water and coconut milk, stirring continuously to prevent the coconut milk from separating. Bring the mixture to a gentle boil.
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Add the Greens: Once boiling, add the chopped Sawi. Cook until the greens are half done.
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Final Touches: Gently place the cooked eggs into the pan, followed by the sugar and flavor enhancer. Taste and adjust seasoning if necessary. Cook for an additional minute before removing from heat.
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Serve: Dish out the Sawi Telur Dadar Santan while hot, enjoying its rich flavors and creamy texture.
This recipe is a delightful blend of fresh greens and creamy coconut, perfect for any meal! Enjoy the ultimate culinary experience with this dish.
