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:
-
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. -
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. -
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. -
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. -
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.
