This hearty bowl of SedapTV’s Sup Telur will warm you up in these cool rainy days… Potatoes, mushrooms and eggs cooked just right, served in a delightful bowl of tasty soup, is simply delicious!
Serve and sprinkle with spring onion and have some soy sauce on the side for additional flavour.
|2 tablespoons cooking oil|
|2 small red onions (sliced)|
|2 cloves of garlic (chopped)|
|1 inch ginger (sliced)|
|1 stalk Chinese celery (sliced)|
|2 potatoes cut into small pieces|
|100 gr Glass noodles|
|170 gr Dried Tofu skin|
|4 chicken eggs|
|5 dried Shiitake mushrooms (soaked and thinly sliced)|
|1 teaspoon chicken stock|
|1 teaspoon of salt|
|800ml of water|
- Heat cooking oil in a saucepan. Add sliced onions, ginger, garlic and fry until golden brown. Then add the sliced Chinese celery and stir. Add 800ml of water and the potatoes. Cook until potatoes are tender, about 20 minutes.
- Then add the dried mushrooms, glass noodles, dried tofu skin, chicken stock and salt. Stir on low heat for a few minutes.
- Add 4 eggs and cook the way you like. You can fry them first. If you like it spicy, you can add chili padi.