Parpu Telur
Sesuai menjadi kuah pencicah untuk roti canai, tosei, capati atau roti arab.
Tips
Category
Ingredients
| 100 g | kacang dhal |
| 2 biji | telur |
| 2 biji | kentang |
| 1 tangkai | daun kari |
| 3 tangkai | cili kering |
| 1 cmb | serbuk kunyit |
| 1 cmb | biji sawi |
| 1/2 biji | bawang besar |
Instructions
- 1
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Rendam kacang dhal selama 1 jam. Rebus hingga empuk. Telur direbus keras.
- 2
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Bawang besar dipotong dadu. Cili kering dibersihkan & digunting halus. Kentang dipotong kecil.
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- 3
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Tumis bawang besar, daun kari, biji sawi & cili kering.
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- 4
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Masukkan bahan tumis beserta minyaknya ke dalam periuk dhal. Gaul rata.
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- 5
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Masukkan sedikit air, kentang & serbuk kunyit. Masak hingga kentang empuk & kuah memekat. Perasakan dengan garam.
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- 6
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Untuk menghidang, telur rebus dibelah dua. Tuang kuah parpu ke atas telur.
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Recooks
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