Gulai Telur with Teri Medan and Kerupuk Kulit
Ingredients
| Ingredient | Quantity |
|---|---|
| Boiled eggs (peeled) | 4 |
| Teri Medan (washed and soaked) | A handful |
| Kerupuk kulit (raw) | A handful |
| Sugar | 1/2 tsp |
| Salt | 1 tsp |
| Daun salam (bay leaves) | 2 leaves |
| Daun jeruk (lime leaves) | 5 leaves |
| Lengkuas (galangal) | 2 cm |
| Sereh (lemongrass, tied) | 1 stalk |
| Thick coconut milk (Sunkara) | 65 ml |
| Water | 250 ml |
| Cooking oil | As needed |
Ground Spices
| Spice | Quantity |
|---|---|
| Cumin | 1 tsp |
| Coriander powder | 2 tsp |
| Red chilies (curly) | 15 |
| Garlic | 3 cloves |
| Shallots | 7 |
| Turmeric | 3 cm |
| Ginger | 2 cm |
Instructions
- Sauté the Spice Mix: In a pan, heat the cooking oil over medium heat. Add the ground spices and sauté until fragrant.
- Add Seasoning: Stir in the salt, sugar, galangal, bay leaves, lime leaves, and lemongrass. Mix well.
- Incorporate Coconut Milk: Gradually pour in the thick coconut milk, stirring continuously to prevent it from curdling.
- Add Water: Once the coconut milk is well mixed, add water and stir until it reaches a rolling boil.
- Cook Kerupuk Kulit: Add the raw kerupuk kulit, allowing it to expand and soften for a few minutes.
- Incorporate Teri Medan: Drain the soaked Teri Medan and add it to the pot, mixing well.
- Add Boiled Eggs: Gently place the boiled eggs into the pot, ensuring they are evenly coated with the sauce.
- Taste and Adjust: Check the seasoning and adjust if necessary.
- Serve: Once everything is well combined, serve the gulai hot with steamed rice for a delightful meal.
Enjoy the rich flavors of this Indonesian-inspired dish that beautifully combines the savory taste of eggs with the unique textures of Teri Medan and crunchy kerupuk kulit!
