Saturday, May 16, 2009

Colourful fried eggs


4 eggs
1 salted egg
1 century egg
2 tomatoes
2 stalks coriander


1 tbsp fish sauce
pinch of salt
2 tsp tapioca starch
pinch of pepper

  • Beat eggs and blend in fish sauce and pinch of salt. Boil salted egg, shell the egg and dice. Shell the century egg and dice. Remove seeds of tomatoes and dice. Blanch tomatoes with oil, remove and mix well with tapioca starch. Rinse coriander and cut into small sections.
  • Add diced salted eggs, century eggs, tomatoes and coriander into beaten egg and mix well.
  • Heat up 4 tablespoons of oil in a flat-bottom frying pan and pour in egg mixture. Fry till cooked and dish out. Scatter some pepper and serve.

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