Gulai Telur Ayam (Indonesian Chicken Egg Curry)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken eggs | 7 pieces |
| Garlic | 5 cloves |
| Shallots | 7 pieces |
| Red chili | To taste |
| Bird’s eye chili | 5 pieces |
| Candlenuts | 3 pieces |
| Turmeric | 1 small piece |
| Ginger | 1 small piece |
| Galangal | 1 small piece |
| Lemongrass | 1 stalk |
| Coconut milk (Kara) | 1 pack |
| Bay leaves | 3 leaves |
| Kaffir lime leaves | 5 leaves |
| Salt | To taste |
| Sugar | To taste |
| Chicken-flavored seasoning | 1 sachet |
Instructions:
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Prepare the Eggs: Clean the chicken eggs thoroughly and boil them until fully cooked. Once cooked, change the boiling water to cold water and peel the eggs.
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Prepare the Aromatics: Wash the spices (red chili, garlic, shallots, turmeric, galangal, ginger, lemongrass, bay leaves, and kaffir lime leaves).
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Blend the Spices: Blend the red chili, garlic, shallots, turmeric, and candlenuts into a smooth paste.
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Crush the Aromatics: Lightly crush the ginger, galangal, and lemongrass to release their flavors.
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Sauté the Spice Mixture: Heat a bit of cooking oil in a pan and sauté the blended spice paste until fragrant.
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Combine Ingredients: Once the aroma rises, add the crushed aromatics, bird’s eye chili, bay leaves, kaffir lime leaves, and the boiled eggs into the pan.
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Add Coconut Milk: Pour in the coconut milk and add some water to achieve the desired consistency.
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Season the Dish: Add ½ teaspoon of salt, ½ teaspoon of sugar, and the chicken-flavored seasoning. Adjust the seasoning according to taste.
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Serve: Taste the dish and adjust the flavors if needed. Serve warm and enjoy the rich, aromatic flavors of Gulai Telur Ayam!
This delightful Indonesian dish combines the creaminess of coconut milk with the bold flavors of spices, making it the ultimate comfort food for any gathering!
