Ingredients
- Eggs: Boiled and fried
- Chicken: Boiled and fried
- Kecap Manis: To taste (sweet soy sauce)
- Sugar: To taste
- Salt: To taste
- Seasoning: To taste
- For the Spice Paste:
- 7 red shallots
- 3 garlic cloves
- 1 thumb-sized piece of ginger
- 12 red chilies
- 3 bird’s eye chilies
Instructions
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Prepare the Spice Paste: Begin by blending the red shallots, garlic cloves, ginger, red chilies, and bird’s eye chilies into a smooth paste.
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Cook the Spice Paste: Heat a pan over medium heat, then add the blended spice paste. Sauté until the paste is fragrant and cooked through.
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Add Liquid: Pour in just enough water to form a sauce, stirring to combine.
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Incorporate Eggs and Chicken: Gently add the boiled and fried eggs, along with the boiled and fried chicken pieces, to the pan. Stir to ensure everything is well-coated with the spice paste.
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Season the Dish: Add kecap manis, sugar, salt, and seasoning to taste. Stir everything together, allowing the flavors to meld and the sauce to reduce slightly.
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Taste and Adjust: Taste the dish and adjust the seasoning as needed.
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Serve: Once the flavors have melded and the sauce has thickened to your liking, remove from heat and serve hot.
Enjoy this spicy and flavorful Indonesian dish as a perfect complement to steamed rice or as a hearty meal on its own!