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Malaysian Recipes. Issue 4
Hello my friends and a very big welcome to my new subscribers. I hope you will enjoy my publications and find some really good and interesting ideas to cook in your kitchens. If you would like to taste the very tasty dishes from Malaysia, you had come to the right place where you can enjoy the food immediately and at anytime you like.
Date :23.04.2004
Next Issue : 30.04.2004
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In the last few issues we have tried beef & fish in our cooking. Today recipe we will use egg as our dish. The egg can be duck egg or chicken egg. I hope you will enjoy this issue and have a wonderful weekend ahead.
Contents:
1. EGG RENDANG
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EGG RENDANG
Preparation time: 5 min
Cooking time: 30 min
Serves 6
INGREDIENT
6 duck eggs (gently scrubbed under running water)
1 pt/600 ml coconut milk
4 shallots (sliced)
1 pc turmeric leaf
1 stalk lemon grass (crushed)
Salt to taste
GROUND INGREDIENTS
6 red chilies
1 in/2.5 cm piece galangal
1/2 in/1.3 cm piece turmeric
1/2 in/1.3 cm piece ginger 1 tsp salt
COOKING INSTRUCTION
1. Combine all the ingredients in a pan. Bring to the boil, then reduce heat and simmer for 15-20 minutes.
2. When eggs are cooked, remove from gravy and shell. Return to pan.
3. Stir-cook gently till gravy is dark and almost dry. Adjust seasoning. Discard turmeric leaf and grass lemon.
4. Dish up and serve hot with boiled white rice, a vegetable salad and a pickle.
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Malaysian Recipes is published by ARRAH, Editor & Contributing Author. Weekly Friday, 10:00 PM, GMT.
You can send your feedback to malaysianrecipes@thefinestezine.com .
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