Name: Rice with Lodeh and Crispy Egg
Yield: 15
Ingredients: 50.0g Large red chilies; 30.0g Shallots; 10.0g Garlic; 10.0g Candlenuts; 2000.0g Water; 100.0g Sweet Corn; 10.0g Petai; 2.0g Bay Leaves; 30.0g Galangal, sliced; 100.0g Pumpkin / Squash; 200.0g Chayote, diced; 150.0g Eggplant; 100.0g Long beans; 20.0g Large green chilies; 20.0g Large red chilies; 200.0g Thick Coconut Milk; 7.0g Royco Bumbu Pelezat Rasa Ayam 460g; 10.0g Granulated Sugar; 450.0g Chicken Eggs; 90.0g Spring onions; 90.0g Shallots; 90.0g Red Chilies; 45.0g Royco Bumbu Kuning Serbaguna 600g; 9.0g Royco Bumbu Pelezat Rasa Ayam 460g; 1000.0g Cooking Oil

A simple yet delicious homemade menu, affordable and maximizing local ingredients.

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Preparation

Sayur Lodeh:
- Add the ground spices, corn, petai, bay leaves, galangal, and water, cook until fragrant and done.
- Then add the remaining ingredients, cook until done.
Egg Barendo:
- Heat cooking oil to 200°C.
- Mix the telur barendo ingredients until well combined.
- Pour slowly into the hot oil to form a nest, and fry until cooked.

Rice with Lodeh and Crispy Egg

Ingredients

Rice with Lodeh and Crispy Egg

Sayur Lodeh:

Egg Barendo:

Sayur Lodeh:

Egg Barendo:

Preparation

Sayur Lodeh:

Egg Barendo:

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