Cager Telur: Madurese Boiled Eggs & Cabbage Curry

Method8 steps · about 45 min

1. 1

   Step 1: Deep fry the eggs until golden brown (around 2 minutes each side), set aside.

   Fry boiled eggs on both sides · 4 minUses 6 hard boiled eggs, peeled · Cooking oil as needed to deep-fry the boiled eggs

2. 2

   Step 2: Blend into a fine spice: shallots (6), garlic (2 cloves), candlenuts (3), turmeric (4 cm), ginger (2 cm) and galangal (2 cm).

   Uses 6 shallots, peeled, chopped · 2 cloves garlic, peeled, chopped · 3 candlenuts, chopped · 4 cm turmeric, peeled, chopped · 2 cm ginger, peeled, chopped · 2 cm galangal, peeled, chopped

3. 3

   Step 3: Heat the 3 tbsp cooking oil in a wok over medium-high heat. Sauté the blended paste with the kaffir lime leaves (2) until fragrant, about 3 minutes.

   Sauté spice paste · 3 minUses 3 tbsp cooking oil, for sautéing the spice paste · Cager Telur spice paste · 2 kaffir lime leaves

4. 4

   Step 4: Add salt (to taste) and sugar.

   Uses fried spice paste · Salt to taste · A pinch of sugar

5. 5

   Step 5: Add the water (200 ml) and let the mixture boil.

   Uses seasoned paste · 200 ml water

6. 6

   Step 6: Add the eggs, and cook for about 5 minutes.

   Simmer eggs · 5 minUses curry sauce · fried hard-boiled eggs

7. 7

   Step 7: Add cabbage and sliced chilies, cook for another 5 minutes.

   Cook cabbage · 5 minUses eggs in curry sauce · 200 g white cabbage, cut into bite-sized pieces · 2 big red chillies, sliced diagonally

8. 8

   Step 8: Transfer the dish into a serving bowl and garnish with fried shallots and garlics.

   Uses finished egg and cabbage curry · Fried shallots, for garnish · Fried garlic, for garnish