Terung Santan Cabai Hijau - stewed eggplant with quail eggs

Terung Santan Cabai Hijaustewed eggplant with quail eggsBahan-Bahan:ingredients:2 long thin eggplant150 gr shank1750 ml of water2 salam leaf2 cm lengkuas / galangal1 serai / sereh / lemongrass5 green lomboks12 quail eggs, cooked200 ml coconut milk (of 1/2 coconut)1/2 tsp palm sugar3 tbsp oilHaluskan:bumbu:6 shallots5 cloves of garlic3 kemiri nuts, roasted3 cm kunyit1 tsp saltCara membuat:preparation:Cut the meat and eggplant into pieces and the lomboks into rings. Pound or grind the ingredients for the bumbu into a paste.Heat in a pan the water together with the meat, the salam, the laos and the serai and cook the meat nearly done and until 1500 ml of stock is left.Heat the oil in a pan and fry the bumbu for 5 minutes. Add this together with the eggplant, the lomboks and the eggs to the stock. Then add the coconut milk and the palmsugar and bring to the boil, while stirring, on low heat, and cook until done. Serve.