Pindaing telur

Pindaing telur

Eggs in soy sauce

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 tablespoons peanut oil
1 small onion, thinly sliced
1 fresh red chilli, seeded and sliced
1 garlic clove, crushed
1/2 teaspoon fresh ginger, finely grated
1/2 teaspoon dried shrimp paste
1 large ripe tomato, diced
1 tablespoon vinegar
1/2 teaspoon salt
1 tablespoon dark palm sugar, chopped
60ml light soy sauce
4-6 hard-boiled eggs, peeled and halved

Method

  1. Heat the peanut oil in a saucepan over low heat. Add the onion, chilli, garlic and ginger and cook until the onion is soft and starts to turn golden. Add the shrimp paste and cook, mashing with the back of a spoon. Add the tomato and cook, stirring, until the tomato has turned into a pulp. Add the vinegar, salt, palm sugar, soy sauce and 125 ml water, cover, and simmer until the sauce has thickened. Add the egg halves and continue to simmer until the egg has just heated through. Serve immediately.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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