Eggs in Fragrant Lemongrass Sauce – Telur Petis

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 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised
2 salam leaves
½ teaspoon salt
Crispy Fried Shallots (see our sambal recipes),
To garnis (optional)
Cooking Directions:
  1. Prepare the Crispy Fried Shallots (if using) by following the recipe on sambal categories
  2. Boil 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 necesseray 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 heat. Garnish with Crispy Fried Shallots and serve hot  with stearned rice.
source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsana
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