250 grams of glutinous rice, soaked overnight, drained
5 eggs, beaten off
75 g dried shrimp, soaked hot water, toasted. then puree
6 tablespoons red onion
Spices that are:
125 g peeled and grated coconut, toasted until dry
4 cm kencur
3 cm ginger
1 tablespoon ground pepper
5 Fruit red chili
1 / 2 teaspoon salt
1 spoon sugar
Method:
1. Heat the skillet over the fire, wait until hot. 2-3 tablespoons glutinous enter on it, and press-press and flatten until sticky stuck to the pan in a circle 12 cm in diameter. cover pan and wait until cooked over low heat
2. Open the lid pan, then put 5 tablespoons beaten eggs on the surface of the crust until blended. Add 1 tablespoon of the spice paste, add the dried shrimp and fried onions. Shake-shake the pan so that little spice mixed with beaten eggs
3. Cover the pan and cook again until cooked. or, if all ingredients are fused with an egg, flip the pan upside down, but a bit far from the fire, for mature flat. remove the egg from the pan crust, sprinkle more dried shrimp and fried onions on top.
4. Serve while warm
For 4 people
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