Rendang Telor
Ingredients:
- 4 eggs, boiled and peeled
- 200-250 ml coconut milk
- 1 sheet of turmeric leaf
- 2 bay leaves
- 1 lemongrass stalk, smashed
- A pinch of granulated sugar
- 1 packet of Indofood rendang seasoning
- 2 tablespoons toasted and finely ground coconut (optional)
For the spice paste:
- 7 shallots
- 1 cm fresh turmeric
- 1 cm fresh galangal
- 1 cm fresh ginger, peeled
- 2 candlenuts
- 4 garlic cloves
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground black pepper
Instructions:
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Prepare the Eggs: Begin by boiling the eggs until they are hard. After boiling, transfer them to a bowl of cold water to cool. This step helps in peeling the eggs easily. Once cooled, peel the eggs and then lightly fry them until golden brown. Set aside.
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Make the Spice Paste: In a blender or food processor, combine the shallots, fresh turmeric, galangal, ginger, candlenuts, and garlic cloves. Blend into a smooth paste.
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Cook the Spice Paste: Heat a little oil in a pan over medium heat. Add the blended spice paste and sauté until fragrant. Add the turmeric leaf, bay leaves, and smashed lemongrass. Stir well to combine the flavors.
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Add Seasoning: Stir in the Indofood rendang seasoning and continue to cook until the spices are well-cooked and aromatic.
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Combine Ingredients: Add the fried eggs to the pan, ensuring they are coated with the spice mixture. Pour in the coconut milk, stirring continuously to prevent the milk from curdling. If using, add the toasted and finely ground coconut.
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Adjust the Flavor: Add a pinch of granulated sugar and adjust the seasoning to taste. Simmer over low to medium heat until the sauce thickens to your desired consistency.
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Finish Cooking: Once the sauce has thickened, turn off the heat. Your Rendang Telor is now ready to be served.
Enjoy this flavorful Indonesian dish with steamed rice for a delicious and satisfying meal.
