Eggs are my go to easy dishes. I love making hard boiled eggs, and then further cook them in delicious sauces like this gulai Padang sauce. You can fry the hard boiled eggs in oil first to create a blistered golden brown crust on the eggs. I usually skip this step, but the ones sold in Padang restaurants usually have this golden brown crust, so it is up to you if you want to or not.
The sauce is simple, just need to gather the ingredients and make a spice paste with food processor or blender. You will need lemongrass, shallot, garlic, bird eye chilies (or a milder chilies if bird eye is too spicy for you, just make sure the chilies are red), candlenuts (you can use macadamia too), ginger, galangal, kaffir lime leaves (fresh is better if available), Indonesian bay leaves (we call this daun salam, skip if you cannot find this, don’t substitute with regular bay leaves or the taste will be really off), tumeric powder (you can use fresh turmeric too), and coconut milk.
The cooking process is simple. Sauté spice paste and all seasoning ingredients until fragrant and the color turns into a darker shade, then add water and coconut milk and bring to a boil. Add the peeled hard boiled eggs and simmer for 15 minutes until the sauce thickens. Turn off the heat, discard the leaves, and serve with steamed white rice.
Typically if you buy a packet of Padang rice meal, you get a serving of rice, a serving of egg (like this or egg balado, you get to choose usually), a serving of vegetables, and a serving of meat (this, this, this, this), and a generous amount of sambal lado. A rice packet like this is very filling and most likely costs less than $2, a truly delicious and satisfying meal at a very reasonable price. Give it a try if you ever visit Indonesia 🙂
- 3 tablespoon oil
- 2 lemongrass, cut into 2 inch sections, bruised
- 3 Indonesian bay leaves (Indonesian: daun salam)
- 5 kaffir lime leaves (Indonesian: daun jeruk)
- 1 cup coconut milk (from canned coconut milk)
- 1 cup water
- 12 hard boiled eggs, peeled
- 80 gram shallot
- 5-8 red bird eye chilies (or fresno chilies)
- 2 cloves garlic
- 1 inch ginger
- 1 inch galangal
- 2 candlenuts
- ½ teaspoon turmeric powder (or 1" of fresh turmeric)
- ½ tablespoon salt
- Heat oil in a wok on medium heat. Sauté spice paste, lemongrass, Indonesian bay leaves, and kaffir lime leaves until fragrant and the spice paste turns a darker shade. About 5 minutes.
- Add coconut milk and water. Stir to mix. Bring a boil.
- Add hard boiled eggs. Once it returns to a boil again, reduce heat to a simmer. Cook for 15 minutes, or until the sauce is thick.
- Turn off the heat. Discard the leaves. Serve with steamed white rice.