Telur Bumbu Kemangi - Eggs with Spicy Basil Sauce

Author: Anita Jacobson

Categories: Side Dish Vegetarian

Cuisines: Indonesian

Ingredients: Egg

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 10

Ingredients

• 2 tablespoon oil
• 2 bay leaves (Indonesian: daun salam)
• 2 lemongrass (Indonesian: sereh), bruised and knotted
• 2 red anaheim chilies (Indonesian: cabe merah besar), sliced diagonally
• 2 bird eye chilies (Indonesian: cabe rawit)
• 1 tablespoon tamarind juice (1 teaspoon tamarind + 1 tablespoon water), remove pulp and pits
• 500 ml coconut milk (Indonesian: santan)
• 10 hard boiled eggs (Indonesian: telur rebus)
• 1 teaspoon salt, or to taste
• 1 teaspoon sugar, or to taste
• 1/4 cup lemon basil leaves (Indonesian: daun kemangi), reserve 8 to 10 leaves for garnish
• Grind the following into spice paste
• 8 shallots (Indonesian: bawang merah)
• 4 cloves garlic (Indonesian: bawang putih)
• 2 candlenuts (Indonesian: kemiri)

Instructions

1. Heat oil and sauté spice paste, bay leaves, lemongrass, anaheim chilies, and bird eye chilies until fragrant. About 5 minutes.
2. Add tamarind juice and coconut milk, mix well, and bring to a boil.
3. Add eggs, season with salt and sugar. Reduce heat and simmer until the sauce has reduced and thickened and become creamy. It should be able to coat the back of a wooden spoon.
4. Add lemon basil leaves, stir, and cook until wilted. Turn off heat, transfer to a serving plate, and garnish with the reserved lemon basil leaves.