Daily Cooking Quest

Telur Bumbu Kemangi - Eggs with Spicy Basil Sauce

Growing up, lemon basil (Indonesian: daun kemangi) is among the many things that I simply didn’t like. It is quite strange that it is now showing up everywhere in my dishes, and I actually love it. It’s like coffee in a sense, I couldn’t stand it much when I was younger, but now I cannot live without it. Maybe my taste buds get slightly more sophisticated (well, one can always hope, right? ;), or maybe it is an acquired taste, like sushi. But whatever the case is, I don’t mind eating this herb anymore, not even when they are presented to me raw! ♥

Telur Bumbu Kemangi - Eggs with Spicy Basil Sauce

I know that some people cannot stand this herb, feel free to skip the leaves since it will still be a really great egg dish. And for traditionalists out there, the eggs are supposed to be deep fried first until a crispy skin develops, do so if you like eggs with crispy skin. Enjoy!

Telur Bumbu Kemangi - Eggs with Spicy Basil Sauce

Telur Bumbu Kemangi - Eggs with Spicy Basil Sauce

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 10


  • 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)


  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.

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