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Spicy Padang Style Eggs (Gulai Telur)

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Spicy Padang Style Eggs (Gulai Telur)

Jan 6, 2017 | Eggs, Food Blog, Latest Recipes | 0 comments

Spicy Padang-style Eggs – Gulai Telur


Serves 4 to 6

Preparation time: 30 mins

Cooking time: 30 mins

Main Ingredients

  • 8 eggs

  • 2 cups (500 ml) thick coconut milk

  • ½ turmeric leaf, shredded (optional)

  • 1 tablespoon tamarind juice

  • ½ teaspoon salt

  • Crispy Fried Shallots, to garnish

  • Spicey Chili Paste

  • 1 in (2½ cm) fresh galangal, peeled and sliced

  • ½ in (1 cm) fresh turmeric, peeled and sliced, or ½ teaspoon ground turmeric

  • 1 in (2½ cm) fresh ginger, peeled and sliced

  • 2–4 bird’s-eye chilies, deseeded

  • 5 shallots, peeled

  • 3 cloves garlic, peeled


Preparation & Cooking

  1. Prepare the Crispy Fried Shallots (if using).

  2. Boil the eggs for 7 to 8 minutes until hard, then drain and plunge into a basin of cold water to cool. Peel the eggs and set aside.

  3. Prepare the Spice Paste by grinding all the ingredients coarsely in a mortar or blender and adding a little coconut milk if necessary to keep the mixture turning. Set aside.

  4. Bring the coconut milk slowly to a boil in a wok or saucepan. Add the Spice Paste and turmeric leaf (if using), mix well and simmer for 2 minutes. Reduce the heat to low, add the eggs and continue to simmer uncovered until the sauce thickens, 8 to 10 minutes. Season with the tamarind juice and salt, simmer for 1 more minute and remove from the heat. Serve hot garnished with Crispy Fried Shallots.

  5. Serves 4 to 6 Preparation time: 25 mins Cooking time: 25 mins

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