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Eggs in Fragrant Sauce (Telur Petis)

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Eggs in Fragrant Sauce (Telur Petis)

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

Eggs in fragrant sauce – telur petis

This is really a classic Indonesian dish and is the perfect way to serve eggs.

Serves 4 to 6

Preparation time: 30 mins

Cooking time: 30 mins

Main Ingredients

  • 8 eggs

  • 1 tablespoon oil

  • 1 teaspoon palm sugar or dark brown sugar

  • 2 cups (500 ml) thick coconut milk

  • 2 bird’s-eye chilies, bruised

  • 2 stalks lemongrass, thick bottom third only, outer layers discarded, inner part bruised

  • 2 salam leaves

  • ½ teaspoon salt

  • Basil & Crispy Fried Shallots, to garnish (optional)

  • Spicey Chili Paste

  • ½ in (1 cm) fresh galangal, peeled and sliced

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

  • 3–4 red finger-length chilies, deseeded

  • 4–5 shallots, peeled

  • 3 cloves garlic, peeled

  • 1 teaspoon dried shrimp paste (trasi), dry-roasted


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 in a mortar or blender until fine and adding a little coconut milk if necessary to keep the mixture turning. Set aside.

  4. Heat the oil in a wok over medium heat and stir-fry the Spice Paste until fragrant, 3 to 5 minutes. Add the sugar and stir-fry until completely dissolved, then add the coconut milk, chilies, lemongrass and salam leaves and bring to a boil, stirring gently. Reduce the heat to low, add the eggs and simmer uncovered until the sauce thickens, 8 to 10 minutes. Season with the salt and remove from the heat.

  5. Garnish with fresh Basil (kemangi) & Crispy Fried Shallots. Serve hot with steamed rice.

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