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.
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.