Spicy Coconut Egg Stew with Chayote and Carrot

Ingredients

• 4 large chicken eggs
• 2 shallots
• 4 cloves of garlic
• 1/2 packet of shrimp paste
• 65 ml instant coconut milk
• 2 cm turmeric root
• Red chilies, to taste
• Bird’s eye chilies, to taste
• Sugar, to taste
• Salt, to taste
• Flavor enhancer (such as Masako or Royco), a pinch
• Water and vegetable oil, for sautéing

Instructions

1. Prepare the Ingredients:

   • Thinly slice the shallots, garlic, and red chilies.
   • Grind or crush the turmeric root into a paste.

2. Fry the Eggs:

   • Heat a little vegetable oil in a pan over medium heat.
   • Fry the eggs until the whites are crispy and golden. Sprinkle a pinch of salt over the eggs while cooking. Set aside.

3. Sauté the Aromatics:

   • In the same pan, add a bit more vegetable oil if needed.
   • Sauté the sliced shallots, garlic, and red chilies until they become fragrant. Add the shrimp paste and continue to cook until everything is aromatic and slightly caramelized.

4. Prepare the Vegetables:

   • Pour in enough water to create a sauce, then add the chayote and carrot. Cook until the vegetables are tender.

5. Add Coconut Milk:

   • Stir in the instant coconut milk. Continue to cook, stirring frequently, until the mixture comes to a boil. This helps prevent the coconut milk from curdling.

6. Combine and Finish:

   • Gently place the fried eggs into the pan. Allow them to heat through in the coconut milk mixture.
   • Season with sugar, salt, and flavor enhancer to taste. Adjust seasoning as necessary.

7. Serve:

   • Once everything is well combined and heated through, turn off the heat.
   • Transfer the dish to a serving plate. Serve hot and enjoy!

This flavorful dish combines the richness of fried eggs with a fragrant, coconut-based sauce infused with aromatic spices and fresh vegetables. Perfect for a comforting meal, this Acar Telur Ceplok with Chayote and Carrot is sure to delight your taste buds. Enjoy your cooking adventure!