Hidangan untuk (Servings): 3 – 4 orang (people)
Bahan-bahan (Ingredients):
- Udang (Prawns): 500g udang besar – dibuang sesungut dan digoreng garam kunyit (500g large prawns – trimmed and fried with salt and turmeric)
- Telur Masin (Salted Egg): 3 – 4 biji kuning telur masin – direbus dan dihancurkan (3 – 4 salted egg yolks – boiled and mashed)
- Mentega (Butter): 2 sudu besar mentega (2 tablespoons butter)
- Aromatik (Aromatics):
- 3 ulas bawang putih – dicincang halus (3 cloves garlic – finely minced)
- 2 tangkai daun kari (2 stalks curry leaves)
- 5 biji cili padi – diiris (5 bird’s eye chilies – sliced)
- Cecair (Liquid): 1/2 cawan susu cair (1/2 cup evaporated milk)
- Perasa (Seasoning): Sedikit gula dan serbuk perasa (A pinch of sugar and seasoning)
Cara-cara (Instructions):
- Goreng Udang (Fry Prawns): Goreng udang sehingga berubah warna keemasan. Angkat dan ketepikan (Fry the prawns until golden. Remove and set aside).
- Tumis Mentega (Sauté Butter): Cairkan mentega dalam kuali. Tumis bawang putih, daun kari, dan cili padi sehingga naik bau (Melt butter in a pan. Sauté garlic, curry leaves, and bird’s eye chilies until fragrant).
- Masukkan Telur Masin (Add Salted Egg): Masukkan kuning telur masin yang telah dihancurkan. Kacau sehingga berbuih (Add the mashed salted egg yolks. Stir until it becomes foamy).
- Tuang Susu (Pour Milk): Tuangkan susu cair dan kacau rata. Masukkan sedikit gula (Pour in the evaporated milk and stir well. Add a pinch of sugar).
- Satukan (Combine): Masukkan udang yang telah digoreng tadi. Gaul pantas supaya udang bersalut rata dengan kuah telur masin (Add the fried prawns. Toss quickly until the prawns are evenly coated with the salted egg sauce).
- Hidang (Serve): Angkat dan hidangkan panas (Remove and serve hot).
Tips Tokma (Tokma’s Tips):
- Rahsia Berbuih: Pastikan mentega dan telur masin dikacau sehingga betul-betul berbuih sebelum masukkan susu untuk tekstur yang lebih “creamy” (Ensure the butter and salted egg are stirred until truly foamy before adding milk for a creamier texture).
- Garam: Biasanya tidak perlu tambah garam kerana telur masin sudah cukup masin (Usually, no extra salt is needed as the salted egg is already salty enough).