Indonesian Spiced Egg Rendang: Rich Coconut and Spice Delight

Rendang Telur Ayam: A Rich and Flavorful Indonesian Delight

Ingredients:

• 1/2 kg chicken eggs
• 2 liters thick coconut milk (from 2 grated coconuts)
• 2 pieces of ginger, crushed
• 2 pieces of galangal, crushed
• 2 bay leaves
• 2 turmeric leaves
• 3 kaffir lime leaves
• 2 stalks of lemongrass, crushed
• 2 pieces of cinnamon stick
• Ground Spices:
  • 5 cloves garlic
  • 8 shallots
  • 5 red chilies
  • 1/4 nutmeg
  • 1/2 teaspoon cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground pepper
  • 2 teaspoons salt

Steps:

1. Begin by boiling or steaming the chicken eggs until they are fully cooked. Once cooked, peel the eggs and set them aside.

2. Prepare the ground spices by blending together garlic, shallots, red chilies, nutmeg, cumin, ground coriander, ground pepper, and salt until smooth.

3. In a pan, heat a small amount of oil and sauté the ground spices until fragrant. Add the crushed ginger, galangal, bay leaves, turmeric leaves, kaffir lime leaves, lemongrass, and cinnamon stick. Continue to cook until the spices release their aroma and blend well with the other ingredients.

4. Pour in the thick coconut milk and stir continuously. Allow the mixture to simmer and reduce until it thickens, stirring occasionally to prevent sticking.

5. Once the coconut milk has thickened, gently add the peeled boiled eggs into the pan. Continue to cook over low heat, allowing the eggs to absorb the rich flavors of the sauce. Simmer until the sauce is reduced and the dish has a thick, gravy-like consistency.

6. Serve the Rendang Telur Ayam hot, paired with steamed rice for a delicious and satisfying meal.

Enjoy this traditional Indonesian recipe that combines the rich flavors of coconut milk and aromatic spices with tender chicken eggs for a truly memorable dish.