Spicy Chicken Feet and Egg Stew (Gulai Telur dan Ceker Pedas)
Ingredients:
- 250 grams chicken feet, cleaned and nails trimmed
- 2 hard-boiled eggs, peeled
- 1 stalk lemongrass, bruised
- 2 cm ginger, bruised
- 2 kaffir lime leaves
- 300 ml coconut milk (from half a coconut)
- 500 ml water
- 2 tablespoons cooking oil
- Fried shallots, for garnish
For the Spice Paste:
- 6 shallots
- 2 cloves garlic
- 5 red chilies
- 2 cm turmeric
- 1 teaspoon toasted coriander seeds
- 1/2 teaspoon granulated sugar
Instructions:
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Prepare the Spice Paste: Blend all the spice paste ingredients—shallots, garlic, red chilies, turmeric, toasted coriander seeds, and granulated sugar—until smooth.
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Sauté the Spice Paste: Heat the cooking oil in a pot over medium heat. Add the spice paste along with the bruised lemongrass, ginger, and kaffir lime leaves. Sauté until the mixture is fragrant and the oil begins to separate from the paste.
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Cook the Chicken Feet: Add the chicken feet to the pot. Stir well to coat them with the spice paste. Pour in the water and stir to combine. Bring to a boil, then reduce the heat and simmer until the chicken feet are cooked through and tender. For a more tender texture, you may use a pressure cooker, though it’s optional.
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Add Coconut Milk and Eggs: Stir in the coconut milk. Reduce the heat to low and gently add the peeled hard-boiled eggs. Simmer until the stew reaches a gentle boil and the flavors are well combined.
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Finish and Serve: Transfer the stew to a serving bowl or plate. Garnish with fried shallots on top. Serve hot and enjoy the rich, spicy flavors of this traditional dish.
Enjoy your meal, and may it bring warmth and satisfaction to your table! 😊
