Telur Bumbu Bali - Eggs in Balinese Sauce

5.0 from 7 reviews

Author: Anita Jacobson

Categories: Side Dish

Cuisines: Indonesian

Ingredients: Egg

Prep Time: 25 mins

Cook Time: 15 mins

Total Time: 40 mins

Serves: 12

Ingredients

• 3 tablespoons oil
• 1 lemongrass, bruised and knotted
• 3 kaffir lime leaves
• 3 Indonesian bay leaves (Indonesian: daun salam)
• 2 tablespoons tamarind juice (2 teaspoons tamarind + 2 tablespoons water)
• 1 teaspoon salt
• 2 teaspoons palm sugar
• 12 hard-boiled eggs, peeled
• 3 tablespoons sweet soy sauce (Indonesian: kecap manis)
• Spice paste (grind the following ingredients)
• 125 grams shallots
• 4-8 red bird-eye chilies
• 4-8 red Fresno/cayenne chilies, or 2 teaspoons cayenne/chili powder
• 4 cloves garlic
• 6 candlenuts (Note 1)
• 1 inch ginger
• 1 inch galangal
• 1 teaspoon shrimp paste (Indonesian: terasi), toasted (Note 2)

Instructions

1. Heat oil in a wok and sauté spice paste, lemongrass, kaffir lime leaves, and Indonesian bay leaves for 3 minutes or until fragrant.
2. Add tamarind juice, salt, and palm sugar. Mix well.
3. Add hard-boiled eggs and sweet soy sauce, mix well, and cook for 1 minute or until the liquid is thick and coats the eggs.
4. Turn off the heat, and discard the lemongrass, bay leaves, and kaffir lime leaves.
5. Transfer the eggs to a serving plate and serve with steamed white rice.

Notes

• (1) Substitute candlenuts with macadamia nuts.
• (2) The easiest way to toast the shrimp paste is by cooking for 30 seconds in the microwave.