Ingredients
| Quantity | Ingredient |
|---|---|
| 4 | Chicken eggs, boiled, peeled & fried until slightly crispy |
| 4 | Medium-sized potatoes, peeled, washed & cut into pieces |
| 250 ml | Thin coconut milk |
| To taste | Cooking oil |
| To taste | Fine salt |
| To taste | Granulated sugar |
| To taste | Chicken stock powder |
| Spice Blend | |
| 5 | Shallots |
| 4 | Garlic cloves |
| 3 | Roasted candlenuts |
| 1/2 finger | Ginger |
| 1/2 finger | Kencur (aromatic ginger) |
| 1/2 finger | Turmeric |
| 1/4 tsp | Cumin |
| 1/2 tsp | Roasted coriander |
| Complements | |
| 3 | Kaffir lime leaves |
| 1 | Bay leaf |
| 1 | Lemongrass, bruised |
| 1 finger | Galangal, bruised |
| Garnish | To taste |
| Fried shallots |
Instructions
- In a pan, heat a sufficient amount of cooking oil and sauté the spice blend and complements until fragrant.
- Pour in the thin coconut milk and add the fried eggs and potato pieces. Season with salt, sugar, and chicken stock powder.
- Gently stir until the mixture comes to a boil and the potatoes are cooked through. Don’t forget to taste and adjust the seasoning as needed.
- Once everything is perfectly seasoned, remove from heat and serve, garnished with fried shallots for an added crunch.
Enjoy this delightful dish, which beautifully combines the richness of coconut with the comforting flavors of eggs and potatoes!