Image courtesy of KeyshaSnack
125 milliliters of coconut milk (not coconut water)
1/2 tsp salt
sufficient vegetable oil for frying
Whisk the eggs with the coconut milk and add the salt.
Heat the oil in an omellete pan and add the egg mixture to produce a thin pancake about 10cm across, fry until cooked and lightly browned on a low heat.
200 grams of minced beef or chicken
3 dsp of condensed coconut milk
5 small red shallot onions (about the size of garlic cloves)
2 cloves of garlic
1/2 tsp of ground coriander
1/4 tsp of ground caraway seed
salt and sugar to taste
Grind the garlic, onions and candlenuts together to form a paste, add the spices and mix thoroughly.
Mix the egg, condensed coconut mik, and spice mixture thoroughly and add sufficient salt and sugar for seasoning.
If using the egg skins spoon about 1 desert spoon of the filling into the skin about 1/3 of the way across, then fold the smaller flap of skin over the filling, fold the sides inwards and roll once to place the loose flap at the bottom. Steam for 20-25 minutes until cooked.
If using normal casings, just stuff and cook as normal.