Spicy Coconut Katuk Leaves with Anchovies and Egg

Sayur Obor Daun Katuk with Anchovies and Eggs

Ingredients:

• 1 bunch of Katuk leaves (Daun Katuk)
• 4 large eggs
• 5 dried anchovies (Ikan Teri Tanjung)
• 1 red onion
• 1 clove of garlic
• 20 small chilies (Cabe Rawit)
• A thumb-sized piece of galangal (Lengkuas), lightly crushed
• 2 cups coconut milk (Santan)
• 2 bay leaves (Daun Salam)

Instructions:

1. Prepare the Eggs: Begin by boiling the eggs until they are hard-cooked. Once done, peel and set aside.

2. Prepare the Ingredients: Thoroughly wash the Katuk leaves to remove any dirt. Similarly, rinse the anchovies and set aside.

3. Blend the Spices: In a blender, combine the red onion, garlic, and small chilies. Blend until you achieve a smooth paste. Set aside.

4. Cook the Spices: Heat a pan over medium heat and add a little oil. Sauté the blended spices until they are fragrant and the raw smell disappears.

5. Add the Coconut Milk: Pour in the coconut milk and stir well. Allow the mixture to simmer for a few minutes.

6. Incorporate the Vegetables and Protein: Add the Katuk leaves, peeled eggs, crushed galangal, and bay leaves to the pan. Stir gently to mix all ingredients together.

7. Cook the Anchovies: In a separate pan, cook the anchovies over low heat until they are crispy and cooked through.

8. Combine and Simmer: Add the crispy anchovies to the main pot. Let the mixture simmer on low heat until the Katuk leaves are tender and the flavors are well blended.

9. Serve: Serve hot with steamed rice. This dish is sure to be a hit with your family. Enjoy!

Tip: For an added touch, consider garnishing with additional fresh chilies or herbs if desired.

Enjoy this delicious Sayur Obor with your loved ones! 🌟