A recipe for hard boiled eggs in a rich and aromatic sauce from ” Fire Islands: Recipes from Indonesia” by Eleanor Ford.They are good served with some green vegetables rice or perhaps fried potatoes.
Ingredients
- 8 eggs
- 400 ml tin coconut milk 14 fl oz
- 1 in lemongrass stick bruised and tieda knot
- ½ teaspoon sea salt
- 1 tablespoon tamarind paste
- BUMBU SPICE PASTE
- 5 small red Asian shallots roughly chopped
- 4 garlic cloves roughly chopped
- 5 cm ginger peeled and roughly chopped
- 2 cm fresh turmeric peeled, or 1 tsp ground turmeric,
- 3 bird’s eye chillies seeded
Servings:
Instructions
- Boil the eggs for 7-8 minutes, depending on size, and plunge into ice cold water. Remove the shells and set aside whilst you prepare the sauce.
- Grind the ingredients for the bumbu in a high-speed blender or food processor, adding a little of the coconut milk to help the blades turn.
- Scrape into a pan and cook, stirring, for a few minutes to lose the harsh raw flavours. Add the remaining coconut milk, lemongrass and salt.
- Turn the heat up to bring to the boil, then reduce to a simmer for 10 minutes, stirring frequently. Add the tamarind paste and taste for seasoning.
- When you are ready to serve, warm the sauce, then add the eggs to heat through gently.
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