Maybe I should have waited a bit longer for the rendang gravy to become, thick...but I've got no patience as Marsya was shouting on top of her lungs cause Iqram was disturbing her...so I decided to off the heat ...and attend to those two...fearing that if I leave the lauk on the stove, it will become 'chaotah'(burnt)...asal masak sudah lah...
6 Boiled eggs
2 tbsp chilli paste
1/2 tsp coriander powder(mixed in a bit of water)
1 tbsp kerisek
6 shallots sliced thinly
1 garlic sliced thinly
1 cm ginger slice thinly
2 lemongrass crushed
3 cups coconut milk
1 dried tarmarind slice
sugar, salt to taste
Heat oil and saute garlics and shallots till soft. Add in ginger and chilli paste ,stir well and fry till goes up tp the surface.
Next add in sugar and stir. Add in coconut milk, dried tarmarind slice, lemongrass and coriander powder which has added to water a bit. Let boil and and keep stirring so that the coconut milk will be lumpy. When boiled, add in eggs, slat and lastly the kerisek.
Let it simmer till oil goes up the surface and becomes thick.Ready
Sources:- From 'try masak' website.