Savory Indonesian Potato and Egg Stew

Semur Kentang Telur: A Hearty Indonesian Delight

Ingredients:

• 4 large eggs, hard-boiled
• 2 potatoes, cut into bite-sized pieces
• Sweet soy sauce (kecap manis), to taste
• 2 bay leaves
• For the spice paste:
  • 4 cloves garlic
  • 3 shallots
  • Ground black pepper, to taste
  • 2 candlenuts
• 1 tablespoon sugar
• Seasoning (to taste)
• Fried shallots, for garnish

Instructions:

1. Prepare the Potatoes and Eggs:
   Heat a little oil in a pan and lightly fry the potato pieces and hard-boiled eggs until they are slightly golden. Set aside.

2. Cook the Spice Paste:
   In a blender or food processor, blend the garlic, shallots, black pepper, and candlenuts into a smooth paste. In the same pan used for frying, add a bit more oil and sauté the spice paste until fragrant. Add the bay leaves and stir for a minute.

3. Simmer the Ingredients:
   Add a sufficient amount of water to the pan to create a sauce base. Bring it to a boil, then reduce the heat to a simmer. Stir in the sweet soy sauce to taste, then add the fried eggs and potatoes to the pan.

4. Season and Cook:
   Sprinkle in the sugar and seasoning. Allow the dish to simmer until the liquid reduces to a slightly thickened sauce. Be careful not to let it dry out completely—aim for a moist consistency.

5. Final Touches:
   Taste and adjust seasoning if needed. Garnish with fried shallots before serving.

Enjoy your Semur Kentang Telur with steamed rice or as a flavorful addition to any meal.