Egg and coconut scramble sambol. Meanwhile for the sambol, heat a dry, heavy-based frying pan over a medium heat. Halve the eggs and add to the curry. Cook for one minute until warm.

Today, I am going to show you the tasty way to People prepare this dish very often for breakfast, lunch, or dinner. The coconut sambol is the best combination with every food, especially with Sri. Tip into a bowl and mix with the grated coconut, a Repeat with another tsp oil, with the remaining batter and eggs. You can cook Egg and coconut scramble sambol using 10 ingredients and 1 steps. Here is how you cook it.

Ingredients of Egg and coconut scramble sambol

You need 100 grams of coconut.
You need 2 of egg.
You need 10 grams of onion.
It's 10 grams of garlic.
It's 15 grams of chilli powder.
It's 10 grams of chillies.
You need 6 grams of salt.
It's 5 grams of pepper.
It's 10 ml of vegetable oil.
It's 8 ml of lime.

Serve with the sambol and chilli sauce. Coconut milk makes creamy, fluffy scrambled eggs without any coconut taste. A quick and simple way to add flavour to scrambled eggs is with some diced green onion (also known as spring onion, depending on where you live). This freshly grated coconut sambol is delicious when it's really blended with chilli and onions.

Egg and coconut scramble sambol step by step

Coconut scraps,chilly powder,chop onion, garlic,chop green chilly,salt,pepper and lime altogether mix by hand then get pan and add oil after that add that coconut mixture then add eggs and then simmer in 9 mimt salt and pepper to taste.

Melt the coconut oil in the frying pan. [As soon as] the oil has melted and is clear, add the eggs. Using a wooden spoon or whisk, stir gently, distributing all the runny parts of the egg so they scramble and cook evenly. We garnished our eggs with a. Bring to just below the boil. Meanwhile, whisk eggs and coconut cream in a bowl and season to taste.