Our options for food were highly limited during our stay in Mulu. Luckily our hosts showed us some edible plants and how to use them, which resulted in this easy and delicious soup, we had on multiple occasions:
Ingredients:
- 2-3 handful Breynia androgyna leaves (Katuk/sweet leaf)
- 2 eggs
- 1-2 chilis (depends on your spice tolerance)
- Onion, Garlic, salt, oil
- Water
- Rice
- Optional: Lemongrass and pandan leaf
This dish can be made using two pots or one pot and a rice cooker.
Step 1: Cook the rice according to the instructions on the package.
Step 2: Wash your leaves and take them of the stem if still attached. Cut onion, garlic and chili in small pieces.
Step 3: Fry onion, garlic and chili with some oil in the pot. When they are to your liking, crush the leaves and add them.
Step 4: Add water to the pot before anything starts to get burned. Let the soup simmer for a while, until the leaves are nice and soft and the water has some taste. Add salt to your liking and if available add lemongrass and pandan leaf.
Step 5: Crack open the eggs and put them in the soup. Wait until they are cooked.
Step 6: Put the rice in the soup and serve this delicious meal. Alternatively, one could have it with noodles.
Step 7: Feel like a badass-jungle survivor.
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