Curried eggs with roti jala

Curried eggs with roti jala

By
From
East
Serves
4-6
Photographer
Leanne Kitchen

Don’t let the name put you off – we’re not talking the old-fashioned filling for sandwiches here! This is an Indonesian dish, which you can have as a main meal with some simple steamed rice, or as an accompaniment to a more complex meal. Coconut and eggs work well together and, with the addition of fried shallots, you get smooth, creamy and crunchy textures all in one dish.

Ingredients

Quantity Ingredient
1 tablespoon tamarind pulp
80ml water, boiling
2 tablespoons vegetable oil
500ml coconut milk
1 lemongrass stem, bruised and tied in a knot
8 eggs, hard-boiled

Roti jala

Quantity Ingredient
275g plain flour
2 eggs
300ml coconut milk
1 teaspoon salt
vegetable oil, for frying

Paste

Quantity Ingredient
8 small red asian shallots, chopped
4 garlic cloves, chopped
6 red bird’s eye chillies, chopped
3 cm piece fresh ginger, coarsely chopped
2.5 cm piece fresh galangal, coarsely chopped
2 1/2 teaspoons chopped fresh turmeric
or 1/2 teaspoon ground turmeric

To serve

Quantity Ingredient
spring onions, sliced
Fried shallots

Method

  1. Combine the tamarind pulp with the boiling water in a bowl and stand for 20 minutes. Strain the mixture through a sieve, using your fingers to press down on the solids to extract as much liquid as possible. Discard the solids.
  2. For the roti jala, put the flour, eggs, coconut milk, salt and 250 ml water in a food processor and process until smooth. Add a little extra water if necessary to form a smooth, creamy batter.
  3. Lightly oil a heavy-based frying pan over medium heat. Dip the fingers of one hand into the batter then swirl the batter from your fingers, dripping it over the base of the pan to form a lacy pancake. Cook for 1–2 minutes or until set, then turn over and cook for a further minute or so.
  4. For the paste, combine all the ingredients in a food processor and process until a smooth paste forms. Alternatively, use a mortar and pestle.
  5. In a saucepan or wok over medium heat, cook the paste in the oil, stirring, for 2–3 minutes, or until fragrant. Add the coconut milk, lemongrass and tamarind liquid and bring to a simmer. Reduce the heat to low and cook, covered, for 10 minutes to allow the flavours to develop. Add the eggs then simmer, uncovered, for 6–7 minutes or until the liquid has reduced slightly. Serve garnished with the spring onions and fried shallots, with the roti jala, folded into quarters if desired.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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