Kyet-u Chet

Zutaten

• 12 eggs (1 dozen)
• 3 tablespoons oil
• 1 knob ginger, ground into paste
• 4 cloves garlic, cut small
• 1 onion, cut
• 3 tomatoes, cut
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 tablespoon sweet soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 /2 teaspoon salt
• 1 /2 bunch coriander, cut
• Steamed basmati ricee

Zubereitung

1. Boil eggs for 14 minutes, to hard boil them. Rinse in cold water. Peel.
2. Heat 2 tablespoons oil in a big pan. Add eggs. Fry until golden. Remove from pan.
3. Heat remaining 1 tablespoon oil in pan. Add ginger, garlic and onion. Stir-fry for 3 minutes.
4. Add tomatoes, paprika, turmeric, sweet soy sauce, oyster sauce and salt. Cook for 5 minutes, until the tomatoes cook down. Add a small amount of water if it’s too dry.
5. Add eggs to pan and coat well. Cook for 5 minutes.
6. Add fish sauce, salt and coriander. Serve with cooked rice. • Use Asian cooking caramel instead of sweet soy. You can also use regular soy sauce and 1 teaspoon sugar. • This dish is common for breakfast. You can add more chilli and a tablespoon of tamarind pulp. • Keep the dish in the fridge for 2 days. Reheat gently on the stove, until the centre of the eggs is hot. Not suitable to freeze.