Ingredients
- 6 large eggs (hard-boiled and peeled)
- 400 ml coconut milk (from 1/4 coconut)
For the Meatballs:
- 1/2 kg chicken fillet (ground)
- 1 egg
- 1 teaspoon ground pepper
- 1 clove garlic (minced)
- Salt to taste
For the Spice Paste:
- 3 cloves garlic
- 1/3 teaspoon black pepper
- 2 candlenuts
- Salt to taste
- Brown sugar to taste
- Sweet soy sauce to taste
Additional Ingredients:
- Oil for sautéing
- Fried shallots for garnish
Instructions
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Prepare the Meatballs: Combine the ground chicken, egg, ground pepper, minced garlic, and salt in a bowl. Mix well until the mixture is smooth. Shape into small balls and cook in boiling water until they float to the surface, indicating they are cooked through. Remove from water and set aside.
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Make the Spice Paste: Blend the garlic, black pepper, and candlenuts into a fine paste. Heat a little oil in a pan and sauté the spice paste until fragrant.
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Cook the Dish: Add the coconut milk to the pan with the sautéed spice paste. Season with salt, brown sugar, and sweet soy sauce to taste. Stir well. Add the peeled hard-boiled eggs and meatballs to the pan. Simmer until the sauce has thickened and reduced slightly. Adjust seasoning as needed.
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Serve: Transfer the dish to a serving bowl and garnish with fried shallots. Serve warm and enjoy.
This delightful dish, with its rich coconut milk base and flavorful meatballs, makes for a comforting and satisfying meal that’s perfect for any occasion.