• 4 EGGS
• 1/2 CUP TOMATO SAUCE
• 1 TSP TRASSIE (SHRIMP PASTE)
• 1 RED PEPPER
• 1 ONION
• 1 CLOVE GARLIC
• 100 GRAM COCONUT MILK
• 1 TBSP LEMON JUICE

• 500 GRAM CHICKEN FILLET
• LEMON GRASS
• 100 GRAM COCONUT MILK
• 2 LEMONS
• 100 GRAM CREAM
• 1 ONION

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 more minutes. Add the tomato sauce and the lemon juice, leave some more minutes on the heat and then pour the sauce over the eggs.

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 more 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.