Sup Kerang Telur (Shellfish Egg Soup)
Ingredients
| Ingredient | Quantity |
|---|---|
| Boiled shellfish (peeled) | 100 grams (1 ons) |
| Sausages (beef or chicken) | 2 pieces |
| Chicken egg | 1 piece |
| Red onion | 1 clove |
| Garlic | 3 cloves |
| Pepper | ½ teaspoon |
| Salt | 1 teaspoon |
| Chili sauce (optional) | 1 sachet |
| Water | 200 ml |
| Margarine or cooking oil | 1 tablespoon |
Instructions
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Prepare the Shellfish: Rinse the boiled shellfish thoroughly and drain. If desired, squeeze fresh lime juice over the shellfish to reduce any fishy odor.
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Blend the Aromatics: Finely grind the red onion, garlic, and pepper together until smooth. Slice the sausages diagonally into thin pieces.
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Cook the Base: In a pan, heat the margarine or cooking oil over medium heat. Sauté the blended mixture until fragrant, then add a splash of water to help the flavors meld.
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Combine the Ingredients: Add the shellfish to the pan and bring to a gentle boil. If you prefer a spicy kick, stir in the chili sauce at this stage.
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Add the Sausage and Egg: Toss in the sausage slices and gently pour in the beaten egg, stirring slowly to ensure an even distribution. Cook until the egg is fully set.
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Serve: Ladle the soup into bowls and enjoy it hot, accompanied by warm rice for a delightful meal.
This savory Sup Kerang Telur is a comforting dish that combines the richness of shellfish and eggs, perfect for any occasion. Enjoy the ultimate fusion of flavors that will surely warm your heart and satisfy your taste buds!
