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Eggs in Fragrant Lemongrass Sauce Recipe – Resep Telur Petis

Eggs in Fragrant Lemongrass Sauce Recipe - Resep Telur Petis

Eggs in Fragrant Lemongrass Sauce Recipe – Resep Telur Petis

Ingredients :

  • 8 eggs
  • 1 tablespoon oil
  • 1 teaspoon palm sugar or dark brown sugar
  • 2 cups (500 ml) thick coconut milk
  • 2 bird’s-eye chilies, bruised
  • 2 stalks lemongrass, thick bottom third only, outer layers discarded, inner part bruised
  • 2 salam leaves
  • 1/2 teaspoon salt
  • Crispy Fried Shallots, to garnish (optional)

Spice Paste

  • 1/2 in (1 cm) fresh galangal, peeled and sliced
  • 1/2 in (1 cm) fresh turmeric, peeled and sliced, or 1/2 teaspoon ground turmeric
  • 3–4 red finger-length chilies, deseeded
  • 4–5 shallots, peeled
  • 3 cloves garlic, peeled
  • 1 teaspoon dried shrimp paste (trasi), dry-roasted

Method :

  1. Prepare the Crispy Fried Shallots (if using).
  2. Boil the eggs for 7 to 8 minutes until hard, then drain and plunge into a basin of cold water to cool. Peel the eggs and set aside.
  3. Prepare the Spice Paste by grinding all the ingredients in a mortar or blender until fine and adding a little coconut milk if necessary to keep the mixture turning. Set aside.
  4. Heat the oil in a wok over medium heat and stir-fry the Spice Paste until fragrant, 3 to 5 minutes. Add the sugar and stir-fry until completely dissolved, then add the coconut milk, chilies, lemongrass and salam leaves and bring to a boil, stirring gently. Reduce the heat to low, add the eggs and simmer uncovered until the sauce thickens, 8 to 10 minutes. Season with the salt and remove from the heat. Garnish with Crispy Fried Shallots and serve hot with steamed rice.

Serves 4 to 6
Preparation time : 30 mins
Cooking time : 30 mins

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Source :
The Food of Indonesia
Delicious Recipes from Bali, Java and the Spice Islands
by Heinz von Holzen & Lother Arsana
photos by Heinz von Holzen

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See also Indonesian Recipe “Spicy Padang-style Eggs Recipe – Resep Gulai Telur”