Telur Mata Sapi Santan
Ingredients:
- 1 small packet of Kara coconut milk
- 3 large eggs
- 15 red chilies (both rawit and kriting types)
- 1 clove garlic
- 2 shallots
- A small amount of shrimp paste (terasi)
- A small amount of ginger
- 1½ cups of water
- 1 kaffir lime leaf
- ½ cube Royco seasoning
Instructions:
-
Prepare the Ingredients: Begin by slicing all the chilies, garlic, shallots, ginger, and shrimp paste into fine pieces. Set aside.
-
Fry the Eggs: Heat a skillet over medium heat and fry the eggs until the yolks are just set. Transfer them to a plate and set aside.
-
Cook the Spices: In the same skillet, add a little oil if necessary. Sauté the sliced garlic, shallots, chilies, ginger, and shrimp paste until fragrant.
-
Add the Coconut Milk: Pour in the coconut milk and stir well to combine.
-
Incorporate the Water: Add the water to the skillet and mix thoroughly to ensure the coconut milk does not curdle.
-
Season the Mixture: Add the Royco seasoning cube and a pinch of sugar. Stir well and allow the mixture to come to a gentle boil.
-
Add the Eggs: Gently place the fried eggs into the skillet. Let them simmer in the coconut milk mixture for a few minutes to absorb the flavors.
-
Finish with Kaffir Lime Leaf: Once the eggs have simmered and the flavors have melded, remove the skillet from the heat. Tear the kaffir lime leaf into pieces and scatter it over the dish. Avoid cooking the leaf from the beginning to prevent a bitter taste.
-
Serve: Transfer the Telur Mata Sapi Santan to a serving dish. Enjoy this rich and flavorful Indonesian-inspired dish with steamed rice or as part of a larger meal.
Feel free to adjust the seasoning and spiciness to suit your taste preferences. Enjoy your cooking journey with this delightful recipe!
