Ramadan 2020: Potato and Egg Stir Fry

Potato and Egg stir Fry Recipe

Kentang Boyan

Servings: 6-8
INGREDIENTS:

• 1 kg local potatoes, peel and cut into cubes
• 1 medium-sized red onion, sliced thinly
• 4 large eggs, beaten
• 150 gm minced beef
• 1 red chilli, sliced thinly 
• fried shallots
• coriander leaves
• white pepper powder, adjust to taste
• salt, adjust to taste
• 1/4 cup cooking oil

(A) BLEND:

• 1 medium-sized red onion
• 3 cloves garlic
• 2 tbsp dried shrimps, soak in water for 10 minutes
• water, just enough for blending

DIRECTIONS:

1. Fill a pot with enough water and boil the potatoes until tender. Set aside.

2. Blend ingredients (A) until smooth.

3. Heat oil and stir fry sliced onions until they are softened.

4. Add blended ingredients and stir fry until oil starts to separate; about 7 minutes on medium heat.

5. Next, add in the minced beef and cook until it changes colour.

6. Add boiled potatoes and mix well.

7. Add in beaten eggs and let eggs sit for about 30 seconds before stirring.

8. Stir and continue cooking until eggs are cooked through.

9. Season with salt and white pepper powder.

10. Sprinkle sliced red chillies, coriander leaves and fried shallots as garnishes.

11. Serve hot.

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