Easiest Way to Prepare Yummy Sayur Telur & Kentang / Potato and Eggs in Coconut Milk

Sayur Telur & Kentang / Potato and Eggs in Coconut Milk.

You can cook Sayur Telur & Kentang / Potato and Eggs in Coconut Milk using 17 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Sayur Telur & Kentang / Potato and Eggs in Coconut Milk

1. It's 4 of eggs, boiled then fried until golden brown.
2. It's 4 of potatoes, cut into cubes then fried until golden brown.
3. You need of Chilli Paste.
4. It's 4 of red chillies.
5. Prepare 3 of birdeye chillies or as you desire.
6. Prepare 5 of shallots.
7. Prepare 3 cloves of garlics.
8. Prepare 3 cm of turmeric, peeled.
9. Prepare 6 of candlenuts.
10. You need of Other.
11. Prepare 2 of Indonesian basil leaves.
12. Prepare 200 ml of coconut milk.
13. It's of Salt.
14. Prepare of Sugar.
15. It's of Pepper.
16. You need cube of Chicken.
17. Prepare of Oil for frying.

Sayur Telur & Kentang / Potato and Eggs in Coconut Milk instructions

1. Heat the oil in a frying pan. Add the in the chilli paste that's been blended using a blender or traditional stone mortar and pestle until smooth. Fry until fragrant and release its oil..
2. Add in the potatoes and eggs. Mix a bit until coated. Then add in the basil leaves. Mix again..
3. Add in the coconut milk and seasonings. Mix again. Taste test..
4. Simmer for about 7 minutes. Turn off the heat. Serve..