Vegetables and eggs with a possible extra such as chicken or shrimp. This is what this dish consists of. Little bit of frying, little bit of stirring and a little a bit of heat...
The flavor of this dish is determined by the Asian bay leaf or salam. This could be reminiscent of spring air once you have looked at its color. If you do not star in cooking and you do not want to eat heavy, prepare this dish, because it is light in all respects.
Ingredients:
300 g cabbage cut into 4x3 cm
1 egg 75
1 onion, coarsely chopped
1 slice ginger
1 pinch pepper
0.25 teaspoon garlic powder or 2 cloves garlic
0.25 tsp salt
6 large tiger prawns, halved
A red chilli pepper sliced diagonally
1.5 tsp sugar
1 tbsp oil
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Preparation:
Heat oil and fry ginger for half a minute for flavoring. Take out the ginger and stir-fry onion, garlic, Lombok, shrimp. Break egg and stir fry. Then stir through so that light-colored pieces fried egg arise. Sprinkle salt and pepper. Add 10 cc water, sugar, salam, and cover pan with lid. Simmer for 2 minutes. Lastly stir in the cabbage so everything stays crisp. Keep hot with lid on pan for about 7 minute. Pour off water and stir until almost all moisture has evaporated.
Enjoy ... and Selamat Makan!