Daily Cooking Quest

Gulai Telur Padang - Eggs Braised in Spicy Coconut Broth

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.

Gulai Telur Padang - Eggs Braised in Spicy Coconut Broth

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.

Gulai Telur Padang - Eggs Braised in Spicy Coconut Broth

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.

Gulai Telur Padang - Eggs Braised in Spicy Coconut Broth

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 :)

Gulai Telur Padang - Eggs Braised in Spicy Coconut Broth

4.0 from 2 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 6


  • 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
  • Spice paste (grind the following together)
  • 80 gram shallot
  • 5-8 red bird eye chilies (or fresno chilies)
  • 2 cloves garlic
  • 1 inch ginger
  • 1 inch galangal
  • 2 candlenuts
  • 1/2 teaspoon turmeric powder (or 1" of fresh turmeric)
  • 1/2 tablespoon salt


  1. 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.
  2. Add coconut milk and water. Stir to mix. Bring a boil.
  3. 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.
  4. Turn off the heat. Discard the leaves. Serve with steamed white rice.


  • Chris says:

    Looks so yum! It's amazing how the eggs and spices in the first two pictures turn out to be the third picture which absolutely mouth watering. Thanks for sharing! Will cook this for dinner ;)

    • Anita says:

      Haha, the magical moment when separate ingredients come together into a beautiful dish is amazing indeed. I hope you will like this dish Chris :)

  • Linda Lim says:

    Another winner! Thanks for sharing this with us. Ethnic food is still tops.

  • MochaBanana68 says:

    Hi Anita...what do you think if I were to substitute the Indonesian bay leaves with kenchur or cekur leaves instead??...I'll try out your version of the Tempe kecap manis because my former maid used to prepare & cooked it for the household but she would never reveal her recipe to me when I asked her about it...which by the way, kecap manis ABC can do??... Thanks for your time

    • Anita says:

      Hi, I would skip the Indonesian bay leaves and not substitute it with anything :) You don't need to add kecap manis (yes, kecap manis ABC is pretty good) for this recipe, but you can always add some if you love the flavor, 1-2 tablespoon of the stuff shouldn't hurt ;)

  • Lim says:

    Can I use lime juice instead lime leaves?

    • Anita says:

      You can use lime zest (the skin of lime) if you cannot find lime leaves, from about 3-4 limes.

      • Lim says:

        I just bought it. Thks

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe:

Thank you! Your comment is awaiting moderation.
Something went wrong...