How to Make Telur Berbumbu, Aceh Cuisine

Typical Cuisine of Aceh (Sumatra) - Telur Berbumbu

IS - Regards. Reunited with Indo Style. Still from the Aceh Sumatra area with Aceh Cuisine, this time I will serve a typical Acehnese dish called Telur Berbumbu (Seasoned Eggs). Indeed, if you think about it, every region in the archipelago has its own special food, as well as other cuisines.

In 2 previous posts I have served Acehnese specialties, namely Sieu Reubeouh Cuka (Vinegar) and Ayam Goreng (Fried Chicken). One more thing I will share how to make and cook Telur Berbumbu. For more details, let's see together how to make it and what ingredients are needed.

Softened seasoning:

• 8 shallots.
• 3 cloves of garlic.
• 4 red chilies.
• 6 pieces of cayenne pepper.
• 1 cm ginger.
• Salt to taste.

Ingredients:

• 6 duck eggs.
• 1/2 coconut, grated.
• 8 pieces of lime leaves, discard the bones, finely sliced.
• 3 lemongrass stalks, finely sliced ​​the white part.
• 2 limo grapes take the water.
• The oil for frying.

How to Make Telur Berbumbu:

1. Beat the duck eggs until the yolks and whites are well blended. Enter the grated coconut and mashed spices. Give the limo juice, stir well.
2. Heat the cooking utensil, and put a little oil. Pour the egg into it, then flatten it. Cook over low heat and then cover. Poke the surface of the egg with a fork. Continue cooking until the surface is solid.
3. Turn the cookware carefully. Turn off the contents otherwise until brownish yellow. Remove and serve.

This is how to make Telur Berbumbu, Typical Aceh Cuisine. Hopefully useful, good luck and enjoy.