Delicious — I made these eggs last night to serve as an accompaniment to babi lelawar (Balinese pork in a coconut sauce) and coconut steamed rice. They are so easy to make, and they taste nothing like grandma’s deviled eggs. Try this recipe.
2 Tbsp canola oil
1 medium onion, diced
1 clove garlic, minced
2 tsp curry powder
1 tsp very finely minced lemongrass, or 1/2 tsp ground lemongrass powder
2 – 3 tsp sambal ulek
2 Salam leaves
1 kaffir lime leaf, shredded
1 1/2 cups lite coconut milk
1 1/2 tsp salt
1 Tbsp kecap manis
6 hard-boiled, shelled eggs
Combine onions, garlic, curry powder and lemongrass in a small bowl, and set aside.
Heat oil in a wok or other pan. Add onion mixture and saute until onions are just translucent, about 3 minutes.
Add sambal ulek, salam leaves, kaffir lime leaf, coconut milk, salt and kecap manis to the onion mixture. Bring to a boil, add eggs, then simmer, uncovered, over low heat until the sauce has darkened and thickened, about 25 minutes. Serve as an accompaniment to an Indonesian meal.
Serves 6 as a side.
Oof, I’m salivating this and the chicken version. Tsk. I’m impressed. You didn’t mention about spending time in Indonesia yet you seem to know quite a fair bit about Indonesian cuisine. Bravo!
Thanks for the great compliment! I was inspired on a trip to Amsterdam a while back, where I sat down to my first rijsttafel. It was love at first bite! I’ve been making Indonesian cuisine at home ever since. I had the opportunity to eat lots of authentic Indonesian cuisine last year while on vacation in Indonesia. Beautiful food, beautiful country.