| Eggs | 5, hard-boiled, shelled and helved |
| Peanut Oil | 2 Tbsp |
| Onion | 1, medium, peeled and chopped |
| Garlic | 2 cloves, peeled and chopped |
| Candlenut (kemiri) | 1, grated |
| Galangal (laos) | 1 tsp |
| Sambal oelek | 1 tsp |
| Salt | 1 tsp |
| Brown sugar | ½ tsp |
| Salam leaf (Daun Salam) | 1 |
| Coconut milk | 250 ml (1 cup), squeezed from ½ grated coconut with sufficient water added |
Method:
- Arrange egg halves on a serving dish. Set aside
- Heat oil in a saucepan. Sautè onion, garlic, candlenut, galangal, sambal oelek and salt. Be cautious to avoid burning
- Add brown sugar, salam leaf and coconut milk. Bring to the boil, then simmer for 10 minutes
- Pour mixture over hard-boiled eggs and serve. Alternatively, lower eggs into the spice mixture and heat together for a few minutes befor serving.
