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Egg Tofu Rice
Inspired by Japanese Oyakodon, there is a unique innovation in egg tofu cuisine. Kecap Bango provides Indonesian touch to substitute soy sauce and sugar, while giving a more appetizing color.
Ingredients
How to Cook Egg Tofu Rice
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Yellow Tofu, cut into pieces 100.0 g
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Onion, sliced 30.0 g
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Spring Onion, sliced 30.0 g
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Duck Eggs, beaten 4.0 pc
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Oil 30.0 ml
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Chicken Thighs, diced 150.0 g
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Garlic, chopped 20.0 g
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Red Cayenne Pepper, sliced 5.0 g
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Water 200.0 ml
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White Rice 240.0 g
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Lime Leaves (whole-fried, chopped) 3.0 g
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Kecap Bango
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Fried Shallot
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Peyek Teri
Preparation
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How to Cook Egg Tofu Rice
- Heat oil, sautee garlic until flavorful, add chicken and cayenne pepper, cook until done.
- Add water, then wait for it to boil. Add Knorr Chicken Powder and Kecap Bango.
- Add the beaten eggs with onions and spring onion.
- Cook on low heat then cover it so the surface is cooked.
- Pour on top of the rice, then sprinkle with Kecap Bango, peyek teri and fried shallot.
