Telur Bumbu Bali
Ingredients:
- 6 large eggs, boiled, peeled, and fried
- 6 kaffir lime leaves, veins removed
- 2 lemongrass stalks, smashed
- Jaggery, to taste
- Salt, to taste
- Water, as needed
- Oil, for sautΓ©ing
For the Spice Paste:
- 10 shallots
- 3 cloves garlic
- 10 red chilies
- Fried shrimp paste
- Ginger, to taste
Instructions:
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Prepare the Spice Paste: Begin by blending the shallots, garlic, red chilies, fried shrimp paste, and ginger into a smooth paste.
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SautΓ© Aromatics: Heat a generous amount of oil in a pan over medium heat. Add the spice paste, kaffir lime leaves, and lemongrass. SautΓ© until fragrant and the paste begins to caramelize.
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Add Eggs: Gently add the fried eggs to the pan, ensuring they are coated with the aromatic paste.
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Simmer: Pour in enough water to partially cover the eggs. Season with jaggery and salt to taste. Let the mixture simmer until the flavors meld and the eggs are well-coated with the spiced sauce.
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Finish and Serve: Once the sauce has thickened and the eggs are well-seasoned, remove from heat. Serve hot with steamed rice or as a flavorful side dish.
Cooking Tip: To avoid splattering oil when frying the eggs, prick them with a fork after peeling but before frying. This will help to keep the oil splatter to a minimum.
Enjoy the rich, aromatic flavors of Bali with this delectable egg dish, perfect for adding an exotic touch to any meal.
