Pa Lo Khai
cinnamon soup (2pp)

200 ml chicken stock
4 boiled eggs
1 tbsp cinnamon
100 gr tempe
3 cloves garlic
2 peppercorns
1 tsp kecap manis (sweet dark soy sauce)
1 tbps kecap asin (light soy sauce)
1/2 tsp salt
1 tbsp palmsugar
1 sprig coriander

Cut the tempe in thick slices. Heat in a wok the oil and fry the tempe until golden brown. Heat in a pan the stock. Pound or grind the garlic, the coriander and the peppercorns fine. Heat in a wok 1 tbsp oil and fry the paste and add the cinnamon, the kecap manis, the kecap asin, the salt and the palmsugar. The add the peeled eggs and fry it for 1 minute. Add the mixture to the stock. Cut the tempe in bite sized pieces and add it to the soup and let it simmer for 35 minutes.

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