Rendang Telur: Egg Rendang (Boiled Eggs Braised in Spiced Coconut Milk)

Method9 steps · about 1 hr 30 min

1. 1

   Step 1: Fry the peeled hard-boiled eggs (8) briefly until golden-brown, around 2 minutes each side, 4 minutes total, turning carefully. Set the fried eggs aside.

   Brown both sides of hard-boiled eggs · 4 minUses 8 hard boiled eggs, peeled · 3 tbsp vegetable oil for initial egg fry

   
2. 2

   Step 2: Blend into a fine paste: shallots (8), garlic (3 cloves), red chillies (5) and ginger (2 cm).

   Uses 8 small shallots, peeled, chopped · 3 cloves garlic, peeled, chopped · 5 big red chillies, chopped · 2 cm fresh ginger, peeled, chopped

3. 3

   Step 3: Heat 2 tbsp oil in a wok over medium high heat, then sauté the spice paste until fragrant, around 4 minutes.

   Sauté egg-rendang spice paste · 4 minUses 2 tbsp vegetable oil for spice sauté · egg-rendang spice paste

4. 4

   Step 4: Add galangal (3 cm), lemongrass (1), kaffir lime leaves (3) and tamarind extract (1 tbsp).

   Uses fried egg-rendang paste · 3 cm fresh galangal, bruised · 1 lemongrass, bruised. Knotted · 3 kaffir lime leaves · 1 tbsp tamarind extract

   
5. 5

   Step 5: Add salt (to taste).

   Uses fried egg-rendang paste and herbs · Salt to taste

6. 6

   Step 6: Add the coconut milk (800 ml).

   Uses seasoned egg-rendang aromatics · 800 ml coconut milk

   
7. 7

   Step 7: Add the eggs.

   Uses spiced coconut curry · fried hard-boiled eggs

8. 8

   Step 8: Cook over medium heat for about 30–45 minutes, stirring gently and frequently, until the coconut gravy reduces and thickens. Stop at your preferred moist or drier consistency.

   Reduce egg-rendang coconut gravy · 45 minUses fried eggs in spiced coconut curry

   
9. 9

   Step 9: Transfer to a serving plate.

   Uses finished egg rendang