Indonesian Stewed Potatoes and Eggs in Coconut Sauce

Telur Kentang Disemur: Indonesian Stewed Potatoes and Eggs

Indulge in the savory and aromatic flavors of Indonesian cuisine with this delightful recipe for Telur Kentang Disemur, a stewed dish combining tender potatoes and eggs in a rich, spiced coconut sauce. Perfect for a comforting meal, this dish brings together a medley of traditional ingredients to create a hearty and flavorful experience.

Ingredients:

• 4 large eggs
• 1 large potato, cut into chunks
• 2 cloves garlic, peeled
• 5 shallots, peeled
• 2 small candlenuts (kemiri)
• 5 bird’s eye chilies (cabai rawit)
• 1 teaspoon ground black pepper
• 1 teaspoon palm sugar (gula merah)
• A small piece of galangal, crushed
• 2 tablespoons sweet soy sauce (kecap manis)
• Salt to taste
• Seasoning (optional, to taste)
• 1 ½ cups coconut milk (from ¼ coconut)
• A little cooking oil for frying
• A few slices of lemongrass (optional for garnish)

Instructions:

1. Prepare the Spice Paste: Start by preparing the spice paste. In a mortar and pestle or food processor, blend together the garlic, shallots, candlenuts, and bird’s eye chilies until you achieve a smooth paste.

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2. Fry the Potatoes and Eggs: Heat a generous amount of cooking oil in a pan. Fry the potato chunks until they are golden and crispy. Remove and set aside. In the same pan, fry the eggs until cooked to your preference (soft-boiled or hard-boiled), then set aside.

3. Sauté the Spice Paste: In a large pot, heat a little oil and add the prepared spice paste. Sauté over medium heat until the paste becomes aromatic and starts to brown.

4. Add the Galangal and Coconut Milk: Introduce the crushed galangal to the pot and stir well. Then, pour in the coconut milk and stir to combine. Season with salt, sweet soy sauce, ground black pepper, seasoning (if using), and palm sugar. Bring the mixture to a boil, allowing the flavors to meld.

5. Simmer the Potatoes and Eggs: Add the fried potatoes and eggs into the pot. Let the mixture simmer, allowing the potatoes and eggs to absorb the rich, spiced sauce. Continue cooking until the sauce has thickened and the potatoes are tender, approximately 15-20 minutes.

6. Add Lemongrass (Optional): For an extra layer of flavor, add a few slices of lemongrass to the pot in the last few minutes of cooking.

7. Serve: Once everything is well-cooked and the sauce has reduced to your liking, the dish is ready to be served. Garnish with additional slices of lemongrass if desired.

This Telur Kentang Disemur pairs beautifully with steamed rice, making it a satisfying and comforting meal that embodies the essence of Indonesian home cooking. Enjoy!