Chilli-fried eggs with coconut milk

Chilli-fried eggs with coconut milk

Sambal goreng santan telur

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1-2 tablespoons vegetable oil
1 large ripe tomato, peeled and chopped
2 cups thick coconut milk
1 thick slice galangal, bruised
or 1/2 teaspoon galangal powder
1 stalk lemongrass, bruised and cut into 5 cm lengths
3 salam leaves
6 hard-boiled eggs, shelled
1 teaspoon brown sugar, or to taste
salt, to taste
fried onion flakes, for garnish

Paste spices

Quantity Ingredient
4 red chillies, seeded and sliced
3 candlenuts, smashed, (optional)
3 garlic cloves, smashed and chopped
6 shallots, sliced

Method

  1. In a mortar or a food processor attachment grind the spice paste ingredients to a paste. Heat the oil in a wok or pan on the stove and fry the paste until it is aromatic. Add the tomato and cook until it has ‘melted’. Add the coconut milk, galangal, lemongrass, salam leaves and bring to the boil. Put in the whole eggs, sugar and salt to taste, turn down the heat a little and continue to cook without a lid, stirring all the time until the sauce reduces and thickens and the oil ‘comes out’. Scatter fried onion flakes on top.
Tags:
SBS
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