By popular demand: Indonesian Spiced Eggs
I hope you all realise that this blog post is going to blow my secret identity with a few people.
Anyway, here is the fabulous ISE recipe, shared with me by Mr Fix's mum.
I was skeptical about it - but believe me it is a taste sensation.
I would probably eat it every meal if I could
Ingredients
6 large eggs
1 medium onion, finely chopped
2 cloves garlic, crushed
2 tsp fresh ginger, crushed
2 tsp vegetable oil
2 tsp ground coriander
1/2 tsp lemon grass powder*
1/2 tsp tumeric
1/2 tsp blachan (dried shrimp paste)
2 tsp Tomato paste
1 tbs dark brown sugar
2 tbs sambal oelek or hot chilli sauce
185 ml coconut milk
salt and pepper
fresh coriander (garnish)
Method
Place eggs in a saucepan of cold water and bring to the boil. Simmer for eight minutes, then remove from heat and cool under running cold water
In a heavy-bottomed saucepan, heat the oil and saute the onion, garlic and ginger until very well coloured
Add the spices, blachan and tomato paste and cook briefly
Add the sugar, sambal and coconut milk. Simmer for 15 minutes on a moderate heat, stirring frequently until the sauce is thick and aromatic
Add salt and pepper to taste
Cut the eggs in half (lengthways) and heat gently in the sauce before serving. Garnish with coriander.
Serving suggestions: This is ace, ace ace with chicken satays, a pilaf and broccoli with oyster sauce. It's also good on its own with plain rice.
It has become one of the most common "special occasion" requests at my dinner table.
If I haven't gained "the people's ovation and fame forever" for this sharing of "secret sauces", I will be mightily disappointed.
* as previously noted, fresh lemongrass will do, but it's not as good.
Anyway, here is the fabulous ISE recipe, shared with me by Mr Fix's mum.
I was skeptical about it - but believe me it is a taste sensation.
I would probably eat it every meal if I could
Ingredients
6 large eggs
1 medium onion, finely chopped
2 cloves garlic, crushed
2 tsp fresh ginger, crushed
2 tsp vegetable oil
2 tsp ground coriander
1/2 tsp lemon grass powder*
1/2 tsp tumeric
1/2 tsp blachan (dried shrimp paste)
2 tsp Tomato paste
1 tbs dark brown sugar
2 tbs sambal oelek or hot chilli sauce
185 ml coconut milk
salt and pepper
fresh coriander (garnish)
Method
Place eggs in a saucepan of cold water and bring to the boil. Simmer for eight minutes, then remove from heat and cool under running cold water
In a heavy-bottomed saucepan, heat the oil and saute the onion, garlic and ginger until very well coloured
Add the spices, blachan and tomato paste and cook briefly
Add the sugar, sambal and coconut milk. Simmer for 15 minutes on a moderate heat, stirring frequently until the sauce is thick and aromatic
Add salt and pepper to taste
Cut the eggs in half (lengthways) and heat gently in the sauce before serving. Garnish with coriander.
Serving suggestions: This is ace, ace ace with chicken satays, a pilaf and broccoli with oyster sauce. It's also good on its own with plain rice.
It has become one of the most common "special occasion" requests at my dinner table.
If I haven't gained "the people's ovation and fame forever" for this sharing of "secret sauces", I will be mightily disappointed.
* as previously noted, fresh lemongrass will do, but it's not as good.
posted by gigglewick at
10:34 pm
4 Comments:
Yummo!
I make a nice egg curry with (green) beans and red capsicum, coconut milk and massamam curry paste. Bit of a fave with my housemates. Your's sounds a bit nicer though, but would you eat it for breakfast?
Absolutely mr pub.
Just think of it as a yum cha alternative.
Ooh, yummy. I too have an egg curry recipe and was planning to cook it on Saturday night to keep a vego pal happy, but I think I might try yours instead! ~licks lips~
Thanks for sharing the delightfulness of your egg recipe and full marks for use of an Iron Chef quote in your post. You rock.
I just got
uwoozqwv
as my word verification. Top that if you can!
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