Rendang Telur Ayam: A Flavorful Indonesian Delicacy
Ingredients:
- Eggs: 1/2 kg (approximately 10 large eggs)
- Thick Coconut Milk: 2 liters (from 2 grated coconuts)
- Ginger: 2 pieces (smashed)
- Galangal: 2 pieces (smashed)
- Bay Leaves: 2
- Turmeric Leaves: 2
- Kaffir Lime Leaves: 3
- Lemongrass: 2 stalks (smashed)
- Cinnamon Sticks: 2 pieces
- Spice Paste:
- Garlic: 5 cloves
- Shallots: 8 cloves
- Red Chilies: 5
- Nutmeg: 1/4 piece
- Cumin: 1/2 teaspoon
- Ground Coriander: 1 tablespoon
- Ground Black Pepper: 1 teaspoon
- Salt: 2 teaspoons
Instructions:
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Prepare the Eggs: Start by boiling or steaming the eggs until fully cooked. Once done, peel the eggs and set them aside.
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Make the Spice Paste: Using a food processor or mortar and pestle, blend the garlic, shallots, red chilies, nutmeg, cumin, ground coriander, and black pepper into a smooth paste.
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Cook the Spice Paste: In a large pot or deep skillet, heat a little oil over medium heat. Add the spice paste and sauté until aromatic and golden brown.
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Add Aromatics: To the pot, add the smashed ginger, galangal, bay leaves, turmeric leaves, kaffir lime leaves, and lemongrass. Stir well to combine.
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Incorporate Coconut Milk: Pour in the thick coconut milk, stirring constantly. Allow the mixture to simmer and reduce, stirring occasionally, until it thickens to a creamy consistency.
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Add the Eggs: Gently place the boiled eggs into the pot, making sure they are well-coated with the thick, aromatic coconut milk sauce.
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Simmer: Reduce the heat to low and let the rendang simmer gently. Cook until the sauce thickens further and the flavors meld, and the sauce is almost dry.
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Serve: Once the sauce has reduced to a rich, thick consistency and clings to the eggs, remove from heat. Serve the rendang telur ayam hot, accompanied by steamed rice or as a part of a larger Indonesian feast.
Enjoy this sumptuous and fragrant Indonesian egg rendang as a delightful addition to your culinary repertoire.
