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Fried eggs with garlic, shallots, chillies, and ginger (Telur mata sapi bambu)

My favourite way of enjoying eggs is fried. However, plain fried eggs, though satisfying, get boring after a while. Here is a lovely recipe that is easy and adds a lovely flavour to fried eggs.

The recipe pops with spice. The quick-fried chillies, shallots and ginger that are tangy from the vinegar are balanced. These eggs are a lovely take from the normal and ones that I am fond of.

The Cradle of Flavour is a journey through the spice islands, Singapore, Malaysia, Sumatra, Indonesia and Java. These recipes step away from the ordinary and bring to our tables a wide variety of authentic dishes that pop with flavour. This cookbook has been named one of the best books of that year by allocates by Time Asia, The New York Times, and Good Morning America and went on to win awards from the James Beard Foundation and the International Association of Culinary Professionals. James Oseland has served as the editor of the esteemed Saveur magazine and has dedicated his life to food and journalism including numerous other books. This book brings a superb collection of recipes, most simple, and all of them delicious, to our kitchens and tables.

For more recipes from this cookbook, click here.



Ingredients:

1 + 1 tablespoon oil

3 shallots, thinly sliced

3-4 garlic cloves, minced

1-2 red or green chillies, thinly sliced into circles

1 teaspoon ginger paste

1 tablespoon apple cider or rice wine vinegar


2 eggs

Salt, to taste

A generous grinding of pepper


Heat 1 tablespoon of oil in a frying pan and add the shallots, garlic, chillies and ginger. Sauté over low heat for 3-4 minutes till the onions are soft but not coloured. Add the vinegar and mix in and cook till the vinegar is evaporated. Remove the contents of the pan onto a side plate and set aside.


Heat the remaining oil in the same pan without wiping or washing it. Crack the two eegs in and cook till the egg whites are set and the yolks are as you like them


Slide the eggs onto a plate and scatter the fired onion mix on top. Finish with salt and pepper and a few slices of toast. Serve immediately.



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