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