Indonesian Spicy Egg Rendang

Ingredients:

Eggs: 1/2 kg (approximately 10 large eggs)
Thick Coconut Milk: 2 liters (from 2 grated coconuts)
Ginger: 2 pieces (smashed)
Galangal: 2 pieces (smashed)
Bay Leaves: 2
Turmeric Leaves: 2
Kaffir Lime Leaves: 3
Lemongrass: 2 stalks (smashed)
Cinnamon Sticks: 2 pieces
Spice Paste:
- Garlic: 5 cloves
- Shallots: 8 cloves
- Red Chilies: 5
- Nutmeg: 1/4 piece
- Cumin: 1/2 teaspoon
- Ground Coriander: 1 tablespoon
- Ground Black Pepper: 1 teaspoon
- Salt: 2 teaspoons

Instructions:

Prepare the Eggs: Start by boiling or steaming the eggs until fully cooked. Once done, peel the eggs and set them aside.
Make the Spice Paste: Using a food processor or mortar and pestle, blend the garlic, shallots, red chilies, nutmeg, cumin, ground coriander, and black pepper into a smooth paste.
Cook the Spice Paste: In a large pot or deep skillet, heat a little oil over medium heat. Add the spice paste and sauté until aromatic and golden brown.
Add Aromatics: To the pot, add the smashed ginger, galangal, bay leaves, turmeric leaves, kaffir lime leaves, and lemongrass. Stir well to combine.
Incorporate Coconut Milk: Pour in the thick coconut milk, stirring constantly. Allow the mixture to simmer and reduce, stirring occasionally, until it thickens to a creamy consistency.
Add the Eggs: Gently place the boiled eggs into the pot, making sure they are well-coated with the thick, aromatic coconut milk sauce.
Simmer: Reduce the heat to low and let the rendang simmer gently. Cook until the sauce thickens further and the flavors meld, and the sauce is almost dry.
Serve: Once the sauce has reduced to a rich, thick consistency and clings to the eggs, remove from heat. Serve the rendang telur ayam hot, accompanied by steamed rice or as a part of a larger Indonesian feast.

Enjoy this sumptuous and fragrant Indonesian egg rendang as a delightful addition to your culinary repertoire.