Bring 1 liter of water
with 1 tablespoon salt and some lemon grass to the boil. Put the chicken
fillet in and put the whole on a very low fire. The water should not
boil any But stay close to the boiling point for half an hour.
Take the fillets out and cut them into thin slices. Fry the onion, add
the coconut milk. Grate the rind from the lemon and press out the juice;
add rind and juice to the coconut milk, as well as the cream. Put the
fillets on a dish and pour the sauce over them. Allow to cool down for
at least one hour.
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Boil the eggs 10 minutes.
Halve them and put them on a plate. Chop the onions, the pepper and
the garlic and fry for 5 minutes. Add the coconut milk and the trassie
and cook 5 Minutes. Add the tomato sauce and the lemon juice, leave
some Minutes on the heat and then pour the sauce over the eggs.
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