Brilio.net - Sahur is an important time for Muslims before fasting. Choosing a nutritious and filling sahur menu is crucial to maintain stamina throughout the day. One of the foods that are rich in nutrients and easy to process is boiled eggs. Eggs not only provide the protein the body needs, but can also be processed into various delicious dishes. Here are seven recipes for sahur menus made from boiled eggs that are simple to make, delicious, and of course provide maximum energy during fasting, summarized by BrilioFood from various sources.
1. Boiled eggs with yellow spices Material:
- 8 chicken eggs
- 300 ml water
- Ground spices:
- 5 cloves of garlic
- 10 cloves of shallots
- 2 cm turmeric
- 4 candlenuts
- 1 tsp coriander
- 2 cm ginger
- Whole spices:
- 1 stalk of lemongrass, bruised
- 2 bay leaves
- 3 lime leaves
- 1 cm galangal
- Salt, sugar, pepper and stock powder to taste
How to make:
1. Boil the eggs for about 15 minutes until cooked. Soak them in cold water and peel them.
2. Saute the ground spices until fragrant.
3. Add lemongrass, galangal, bay leaves, and lime leaves to the stir-fry seasoning. Stir until cooked.
4. Add water, salt, sugar, pepper, and stock powder. Cook until boiling.
5. Put the boiled eggs in the pan, cook until the spices are absorbed and thicken.
6. Serve with warm rice and fresh vegetables as a complement.
illustration photo: Instagram/@santiscooking
Material:
- 5 boiled eggs, peeled
- 80 ml coconut milk
- 1 liter of water
- Ground spices:
- 6 shallots
- 3 cloves of garlic
- 2 cm turmeric, roasted
- Salt and sugar to taste
How to make:
1. Fry the boiled eggs until golden brown, remove and drain.
2. Saute the ground spices until fragrant.
3. Add water and add the fried eggs.
4. Add coconut milk, salt, and sugar. Cook until the spices are absorbed.
5. Serve with warm rice and chili sauce as a complement.
Material:
- 10 boiled eggs that have been peeled
- 1 glass of coconut water
- 1 liter of water
- Ground spices:
- 7 cloves of shallots
- 4 cloves of garlic
- 1 tsp roasted coriander
- Bay leaves and galangal to taste
- Sweet soy sauce to taste
- Brown sugar to taste
How to make:
1. Boil water until boiling then add coconut water and ground spices.
2. Add bay leaves, galangal, sweet soy sauce, salt, granulated sugar, and brown sugar.
3. Put the peeled eggs into a pan containing the spices, boil over medium heat until the eggs turn brown.
4. Serve with warm rice and vegetables to taste.
illustration photo: Instagram/@CienCien_76 via Instagram/@herlinalaurence
Material:
- 5 boiled eggs
- Balado seasoning:
- 5 large red chilies
- 3 cloves of shallots
- Salt to taste
How to make:
1. Puree all the balado spices using a blender or mortar.
2. Saute the balado spices with a little oil until fragrant.
3. Add the boiled eggs to the stir-fried Balado spices, stir until all the eggs are coated with the spices.
4. Serve over warm rice with chili sauce or fresh vegetables as a complement.
Material:
- 4 boiled eggs
- Vegetables:
- Carrots (diced)
- Green beans (finely sliced)
- Spring onions (sliced)
- Salt and pepper to taste
- Enough water
How to make:
1. Boil water in a pan.
2. Add vegetables to boiling water and cook until vegetables are wilted.
3. Put the peeled boiled eggs into the soup.
4. Add salt and pepper to taste.
5. Serve warm with white rice.
Material:
- 4 boiled eggs, cut into four pieces
- Fresh vegetables (lettuce, tomatoes, cucumbers)
- Salad dressing (mayonnaise or chili sauce)
How to make:
1. Arrange fresh vegetables on a serving plate.
2. Add the boiled egg pieces on top of the vegetables.
3. Pour salad dressing to taste.
4. Serve as a fresh sahur menu.
Material:
- 2 plates of cold white rice
- 3 boiled eggs, cut into pieces
- Shallots and garlic (finely chopped)
- Sweet soy sauce to taste
- Vegetables (carrots or peas)
How to make:
1. Heat a little oil in a frying pan.
2. Saute the shallots and garlic until fragrant.
3. Add white rice and mix well with sweet soy sauce and vegetables.
4. Add the boiled egg pieces to the fried rice and stir well.
5. Serve warm with chili sauce or crackers as a complement.
(brl/tin)
