2 cups (500 ml) thick coconut milk
½ turmeric leaf, shredded (optional)
1 tablespoon tamarind juice (see our sambal recipe)
½ teaspoon salt
Crispy Fried Shallots (see our sambal ), to garnis (optional)
Spice Paste
1 in (2 ½ cm) fresh galangal, peeled and sliced
½ in (1 cm) fresh turmeric, peeled and sliced, or ½ teaspoon ground turmeric
1 in (2 ½ cm) fresh ginger, peeled and sliced
2 to 4 bird’s-eye chilies, deseeded
5 shallots, peeled
3 cloves garlic, peeled
Cooking Direction:
- Prepare the Crispy Fried Shallots (if using) by following the recipe on sambal categories
- Boil the eggs for 7 to 8 minutes until hard, then drain plunge into a basin of cold water to cool. Peel the eggs and set aside.
- Prepare the Spice Paste by grinding all the ingredients coarsely in a mortar or blender and adding a little coconut milk if necessary to keep the mixture turning. Set aside.
- Bring the coconut milk slowly to aboil in a wok or saucepan. Add the Spice paste and turmeric leaf (if using), mix well and simmer for 2 minutes. Reduce the heat to low, add the eggs and continue to simmer uncovered until the sauce thickens, 8 to 10 minutes. Season with the tamarind juice and salt, simmer for 1 more minute and remove from the heat. Serve hot garnished with Crispy Fried Shallots.
