Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken eggs | 500 grams (1/2 kg) |
| Cecek (intestines) | 1/4 portion |
| Large red chilies | 9 pieces |
| Fried garlic cloves | 4 cloves |
| Shallots | 5 pieces |
| Onion | 1/2 medium onion |
| Fresh kencur | 1 small piece |
| Fresh ginger | 1 small piece |
| Fresh galangal (laos) | 1 small piece |
| Small tomato | 1 piece |
Instructions
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Boil the Eggs: Start by boiling the chicken eggs until they are fully cooked. Once done, set aside to cool.
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Prepare the Cecek: Briefly boil the cecek to ensure cleanliness, then wash thoroughly and chop into small pieces.
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Blend the Spices: In a blender, combine the large red chilies, fried garlic, shallots, kencur, ginger, and galangal, blending until smooth.
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Sauté the Mixture: In a skillet, heat some oil and sauté the blended spices along with the sliced onion until fragrant and golden.
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Combine Ingredients: Add the boiled eggs and chopped cecek to the skillet, stirring gently to coat them with the spice mixture. Cook until the flavors meld and the spices are well absorbed.
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Serve: Once everything is thoroughly combined and heated, serve the dish warm, garnished with the small tomato cut into wedges for a fresh touch.
Enjoy this aromatic and flavorful dish, perfect for any gathering!