Tag Archives: Eggs

Gulai Telur Padang – Eggs Braised in Spicy Coconut Broth Recipe

Gulai Telur Padang – Eggs Braised in Spicy Coconut Broth

Eggs are my go-to easy dishes. I love making hard-boiled eggs, and then further cook them in delicious sauces like this gulai telur Padang.

You can fry the hard-boiled eggs in hot oil first to create a blistered golden brown crust on the eggs. I usually skip this step, but the ones sold in Padang restaurants usually have this golden brown crust, so it is up to you if you want to or not.

Gulai Padang sauce

The sauce is simple, just need to gather the ingredients and make a spice paste with food processor or blender.

You will need lemongrass, shallot, garlic, bird eye chilies, candlenuts (or macadamia), ginger, galangal, kaffir lime leaves, daun salam, tumeric powder, and coconut milk.

If bird eye chilies are too spicy for your liking, feel free to use milder varieties, such as cayenne, or even Fresno. Just make sure to use red color chilies.

Daun salam is Indonesian bay leaves. The flavor is super different compared to regular bay leaves. So if you can’t find daun salam, the best option would be to simply omit them.

Gulai Telur Padang - Eggs Braised in Spicy Coconut Broth

Gulai Telur Padang – Eggs Braised in Spicy Coconut Broth

How to cook gulai telur Padang?

First, sauté spice paste and all seasoning ingredients until fragrant and the color turns into a darker shade.

Then, add water and coconut milk and bring to a boil. Add the peeled hard boiled eggs and simmer for 15 minutes until the sauce thickens.

Turn off the heat, discard the leaves, and serve gulai telur padang with steamed white rice.

A typical packet of nasi Padang

Typically if you buy a packet of Padang rice meal, you get a serving of rice, a serving of egg (gulai telur or telur balado, you get to choose usually), a serving of vegetables, and a serving of meat (rendang, gulai ayam, ayam bakar, ayam pop), and a generous amount of sambal lado.

A rice packet like this is very filling and most likely costs less than $2, a truly delicious and satisfying meal at a very reasonable price. Give it a try if you ever visit Indonesia 🙂

Gulai Telur Padang - Eggs Braised in Spicy Coconut Broth

Gulai Telur Padang – Eggs Braised in Spicy Coconut Broth

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Steamed Ground Pork with Salted Duck Eggs Recipe

Steamed ground pork with salted duck eggs.

Chinese steamed ground pork is probably the dish that makes me think of my Mom the most every time I am not feeling well. She will diligently make this dish and serve it with plain congee. It’s a dish that is guaranteed to make me feel instantly better and healthier. 🙂

For the plainest execution of the recipe, you can get away without any salted duck eggs and it will still be a delicious dish. But Mom’s version has these salted duck eggs, so I always make mine following her recipe.

Ingredients for steamed ground pork with salted duck eggs: ground pork, light soy sauce, sesame oil, tapioca starch, ground white pepper, sugar, water, boiled salted duck eggs, scallions, and cilantro.

Ingredients for steamed ground pork with salted duck eggs: ground pork, light soy sauce, sesame oil, tapioca starch, ground white pepper, sugar, water, boiled salted duck eggs, scallions, and cilantro.

Ingredients for Chinese steamed ground pork with salted duck eggs.

This recipe needs ground pork, light soy sauce, sesame oil, tapioca starch, ground white pepper, sugar, water, and boiled salted duck eggs.

Salted duck eggs

In a typical Chinese/Asian market, you should be able to get raw duck eggs, raw salted duck eggs, and boiled salted duck eggs. Be sure to pick up boiled salted duck eggs for this recipe.

If you do pick up raw salted duck eggs, please follow my guide to change the recipe to use this instead of boiled salted duck eggs.

Light soy sauce

There are two varieties of Chinese soy sauce: light soy sauce and dark soy sauce. Every time you see a recipe for a Chinese dish that simply calls for soy sauce, it usually means light soy sauce.

My favorite brand for light soy sauce is Pearl River Bridge and Kimlan, but you can use Kikkoman soy sauce too.

(1) Mix ground pork, light soy sauce, sesame oil, tapioca starch/cornstarch, ground white pepper, sugar, and water. (2) Add in chopped salted duck eggs. (3) Transfer to a steamer proof bowl. (4) Steam over medium heat for 30 minutes.

(1) Mix ground pork, light soy sauce, sesame oil, tapioca starch/cornstarch, ground white pepper, sugar, and water. (2) Add in chopped salted duck eggs. (3) Transfer to a steamer proof bowl. (4) Steam over medium heat for 30 minutes.

Step-by-step to prepare this steamed pork dish

Mix ground pork, light soy sauce, sesame oil, tapioca starch/cornstarch, ground white pepper, sugar, and water. Please stir until the ground pork mixture has absorbed all the water and there is no standing liquid.

Add in chopped salted duck eggs and stir to distribute the eggs evenly in the ground pork mixture. Transfer to a steam-proof bowl.

Prepare a steamer over medium heat. Make sure there is enough boiling water for a 30 minutes steam and make sure there is plenty of steam before you start steaming. Steam the ground pork mixture over medium heat for 30 minutes.

Remove the steamed pork from the steamer. Garnish with chopped scallions and/or cilantro, and serve hot with steamed white rice or plain congee.

Steamed ground pork with salted duck eggs, cut into 8 pieces, and garnish with scallions and cilantro.

Steamed ground pork with salted duck eggs, cut into 8 pieces, and garnish with scallions and cilantro.

Adapting the recipe to use raw salted duck eggs

Crack open salted duck eggs and separate the egg whites from the egg yolks. Gently pinch with your fingers to break the egg yolks into smaller pieces.

Mix ground pork, light soy sauce, sesame oil, tapioca starch/cornstarch, ground white pepper, sugar, and water. Stir until all the water is fully absorbed by the ground pork mixture and there is no standing liquid. Then transfer to a steam-proof bowl.

Pour the egg whites over the ground pork mixture. Scatter and press the egg yolk pieces into the ground pork mixture as evenly as possible.

Again, steam the ground pork for 30 minutes in a steamer.

The broth of this steamed pork dish is very flavorful, goes perfectly with steamed white rice or congee.

The broth of this steamed pork dish is very flavorful, goes perfectly with steamed white rice or congee.

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Sambal Telur – Eggs in Chili Sauce Recipe

Sambal Telur – Eggs in Chili Sauce

Sambal Telur (eggs in chili sauce) is an Indonesian egg side dish. My blog has many recipes to prepare the chili sauce for hard-boiled eggs, but this is the easiest one and uses only common pantry ingredients, so everyone will be able to prepare this dish at home.

Although some may argue that this recipe is not as authentic as my other Indonesian egg dishes, I think this recipe is still good enough and retains a distinct Indonesian flavor.

If you are familiar with Indonesian pantry ingredients and would love the challenge to make more authentic egg dishes, you can try my recipes for Gulai Telur Padang, Sambal Goreng Telur, Telur Pindang, Telur Bumbu Bali, or Telur Balado.

Ingredients for sambal telur (eggs in chili sauce): hard-boiled eggs, tomato ketchup, coconut milk, shallot/onion, garlic, ginger, bird-eye chilies, oil, lime juice, salt, and palm sugar.

Ingredients for sambal telur (eggs in chili sauce): hard-boiled eggs, tomato ketchup, coconut milk, shallot/onion, garlic, ginger, bird-eye chilies, oil, lime juice, salt, and palm sugar.

Ingredients for Sambal Telur

  • hard-boiled eggs
  • coconut milk. I used canned whole-fat coconut milk.
  • tomato ketchup
  • shallot/onion. Shallot is preferable, but onion will work just as well.
  • garlic
  • ginger
  • bird-eye chilies. Use as little or as many chilies as your heat tolerance dictates. You can use milder chilies too, like Fresno or cayenne.
  • oil
  • lime juice. You can also use lemon juice.
  • salt
  • palm sugar. You can use regular sugar.
(Left) Peeled hard boiled eggs. (Right) A paste of shallot/onion, garlic, ginger, and bird-eye chilies.

(Left) Peeled hard boiled eggs. (Right) A paste of shallot/onion, garlic, ginger, and bird-eye chilies.

How to cook perfect hard-boiled eggs

This is how I usually cook my hard-boiled eggs:

  1. Place cold eggs from the fridge in a saucepan and add cold tap water to cover the eggs by an inch.

  2. Heat the saucepan, uncovered, over medium-high heat until boiling.

  3. Immediately turn off the heat and cover the saucepan with a lid. Set a timer for 12 minutes.

  4. When the timer is up, drain the eggs and place them in a big bowl of an ice bath to cool the eggs.

  5. Once the eggs are cool enough to handle, gently crack the shell and peel the eggs.

(1) Fry chili paste. (2) Add tomato ketchup. (3) Add eggs. (4) Add coconut milk.

(1) Fry chili paste. (2) Add tomato ketchup. (3) Add eggs. (4) Add coconut milk.

How to cook Sambal Telur

1. Cook and peel the eggs

First, start by cooking and peeling the eggs. You can do this ahead of time. I usually make this a day before I plan to make this dish. Please refer to my guide above if you need help with cooking hard-boiled eggs.

2. Prepare chili paste

Place shallot/onion, garlic, ginger, and chilies in a food processor. Puree into a smooth paste.

TIPS: If your food processor is not powerful enough and the paste remains chunky, add 1 tablespoon of water and puree again. The additional water should help to make a smooth paste.

3. Cook the eggs in chili sauce

Fry chili paste in oil over medium heat for 3 minutes, or until fragrant. Add tomato ketchup, stir, and cook for another minute.

Add peeled eggs, mix well, and cook for 2 minutes. Add coconut milk, mix, reduce the heat to a simmer and cook for another 2 minutes.

Season with lime juice, salt, and palm sugar. Continue simmering for about 3-5 minutes, or until the sauce is thick and clings to the eggs.

Season with lime juice, salt, and palm sugar. Simmer until the sauce is thick and clings to the eggs.

Season with lime juice, salt, and palm sugar. Simmer until the sauce is thick and clings to the eggs.

Other Indonesian eggs dishes

If you prefer more traditional Indonesian egg dishes in chili sauce, you may want to try these recipes instead:

For more Indonesian egg dishes, why not give these recipes a try:

Transfer sambal telur (eggs in chili sauce) to a serving plate and serve with steamed white rice.

Transfer sambal telur (eggs in chili sauce) to a serving plate and serve with steamed white rice.

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Telur Pindang – Indonesian Braised Eggs Recipe

Braised eggs are not an uncommon dish throughout Asian countries. The Japanese have Shoyu Tamago (soy sauce eggs), the Chinese have tea eggs, and we Indonesians have our Telur Pindang.

Telur Pindang (Indonesian braised eggs) are hard-boiled eggs cooked in a sauce of spices, herbs, and sweet soy sauce (Indonesian: Kecap Manis) until the eggs turn a dark brown.

My Telur Pindang recipe uses more commonly found ingredients, especially for those living outside Indonesia. Hopefully, anyone with access to an Asian market can follow the recipe and make Telur Pindang in their kitchen.

Telur Pindang – Indonesian Braised Eggs

Ingredients for Telur Pindang (Indonesian braised eggs)

My recipe uses the following ingredients:

A more traditional Indonesian recipe for telur pindang will require more obscure ingredients, such as:

  • daun jati (teak leaves)
  • kulit bawang merah (shallot skins)
  • daun jambu (guava leaves)

The purpose of teak leaves, shallot skins, and guava leaves is to impart a brown color to the eggs. I know shallot skins are not obscure, and you can buy shallots in almost any market. Unfortunately, shallot skins alone won’t give that desirable brown color and will need the other two leaves.

Instead of these three, a couple of tea bags of black tea will do an admirable job as a substitute. You can use any black tea of your choice. I happen to have a box of Twinings English Breakfast in my pantry, so that is what I am using for this post.

Ingredients for telur pindang (Indonesian braised eggs): hard-boiled eggs, shallot/onion, garlic, lemongrass, kaffir lime leaves, daun salam (Indonesian bay leaves), black tea, kecap manis (sweet soy sauce), salt, and palm sugar.

Ingredients for telur pindang (Indonesian braised eggs): hard-boiled eggs, shallot/onion, garlic, lemongrass, kaffir lime leaves, daun salam (Indonesian bay leaves), black tea, kecap manis (sweet soy sauce), salt, and palm sugar.

How to cook Telur Pindang (Indonesian braised eggs)

1. Boil and peel eggs.

Boil a dozen of eggs to make hard-boiled eggs. Once cool enough to touch, crack the shells and peel the eggs.

You can prepare this step ahead of time. I usually cook and peel hard-boiled eggs a day before I plan to make this dish.

I am not detailing how to prepare and peel hard-boiled eggs since I assume most people know how to do this step. But if you need some guidance, you can follow the one from my Sambal Telur recipe.

2. Prepare all the spices and herbs.

Since the ingredient list is quite long, mise en place is helpful. I always lay out all my ingredients on the kitchen countertop, and go through the list (sometimes twice!) to ensure I don’t miss anything.

Also, this is one of the rare Indonesian recipes where you only need a chopping board and a knife for prep work. Most of our recipes require a food processor, so this is one of our easy recipes.

3. Braise hard-boiled eggs.

Place hard-boiled eggs and all ingredients in a saucepan and bring to a boil.

Reduce the heat to a simmer, and cook uncovered, turning the eggs every 10 minutes to make sure they brown evenly.

The eggs are ready when the sauce has reduced, and the eggs turn dark brown.

Simmer peeled hard-boiled eggs with all Pindang spices and seasonings until the eggs are dark brown.

Simmer peeled hard-boiled eggs with all Pindang spices and seasonings until the eggs are dark brown.

What to serve with Telur Pindang

An Indonesian rice meal contains a serving of rice with multiple dishes, typically a meat dish, an egg dish, a vegetable dish, and one or two sambals (chili sauce).

Some well-known rice meals will almost always come with Telur Pindang, such as Nasi Gudeg and Nasi Liwet. Of course, you can always make your own Indonesian rice meal combo as long as you stick with the above rice meal guidance.

Here are my guide to make your own Indonesian rice meal:

  1. Rice. Try Nasi Uduk, Nasi Liwet, Nasi Gurih, or Nasi Kuning.
  2. Meat. Try Opor Ayam, Dendeng Ragi, Sate Ayam or Ayam Goreng/Ayam Ungkep.
  3. Vegetable. Try Sayur Asem, Sayur Lodeh, Gudeg, Labu Siam Tumis, or Perkedel.
  4. Sambal. Try Sambal Terasi, Sambal Bajak, or Sambal Tomat.

If you wish, you can add more components to your rice meal. Some will say an Indonesian rice meal is not complete without crackers (Indonesian: krupuk), fried shallots, and even more sides like tofu and tempeh.

Serve the braised eggs as a side dish with steamed white rice with other meat/vegetable dishes to make a complete Indonesian rice meal.

Serve the braised eggs as a side dish with steamed white rice with other meat/vegetable dishes to make a complete Indonesian rice meal.

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Telur Bumbu Bali – Eggs in Balinese Sauce Recipe

Telur Bumbu Bali – Eggs in Balinese Sauce.
There are many hard-boiled egg dishes in Indonesian cuisine, and my favorite ones always have chili sauce coat the eggs. The top two popular chili sauce egg dishes are Telur Balado and Telur Bumbu Bali.

We usually serve the eggs as a side dish for steamed rice. A typical Indonesian rice meal has a main protein such as chicken or beef, a secondary protein such as egg, tofu, and/or tempeh, a vegetable side, and sambal (chili sauce).

I have shared a Telur Balado recipe before, and today I will share how to cook Telur Bumbu Bali in your kitchen.

Ingredients for Telur Bumbu Bali (eggs in Balinese sauce): hard-boiled eggs, lemongrass, kaffir lime leaves, Indonesian bay leaves, tamarind, shallot, garlic, red chilies, candlenuts, ginger, galangal, shrimp paste, salt, palm sugar, and Indonesian sweet soy sauce.Ingredients for Telur Bumbu Bali (eggs in Balinese sauce): hard-boiled eggs, lemongrass, kaffir lime leaves, Indonesian bay leaves, tamarind, shallot, garlic, red chilies, candlenuts, ginger, galangal, shrimp paste, salt, palm sugar, and Indonesian sweet soy sauce.

Ingredients for Telur Bumbu Bali

(1) Puree ingredients for spice paste. Mix tamarind with water to make tamarind juice. (2) Sauté spice paste, lemongrass, kaffir lime leaves, and Indonesian bay leaves. (3) Add tamarind juice, salt, and palm sugar. (4) Add hard-boiled eggs and Indonesian sweet soy sauce.

(1) Puree ingredients for spice paste. Mix tamarind with water to make tamarind juice. (2) Sauté spice paste, lemongrass, kaffir lime leaves, and Indonesian bay leaves. (3) Add tamarind juice, salt, and palm sugar. (4) Add hard-boiled eggs and Indonesian sweet soy sauce.

Shrimp paste, spice paste, and tamarind juice

Toast shrimp paste

Let’s start by toasting some shrimp paste. Terasi (shrimp paste) comes in a block and looks very similar to a block of chocolate.

Use a sharp knife to cut the amount you want, then put it in a microwave-proof bowl. Cook in the microwave for 30 seconds to toast the shrimp paste. If you don’t have a microwave, you can also dry fry the shrimp paste on a frying pan.

Once toasted, the shrimp paste looks drier, and the color turns lighter. You can even crush toasted shrimp paste with the back of a spoon.

Puree spice paste

To prepare spice paste, use a food processor to puree shallot, garlic, chilies, cayenne/chili powder (if using), candlenuts, ginger, galangal, and toasted shrimp paste.

If the paste is too chunky, you can add 1-2 tablespoons of water and grind again until the paste is smooth.

Make tamarind juice

I usually buy a packet of wet tamarind from my Asian market and make tamarind juice as necessary. A pack of tamarind can last a long time, even for people who cook regularly with tamarind, so it is more economical than tamarind concentrate.

To make tamarind juice, use a spoon to scoop the necessary amount. Place tamarind and water in a small bowl. Use your hand to massage the tamarind with the water to make tamarind juice. Once you think all the meat has dissolved with the water, strain to remove the seeds and pulp.

Once the sauce coats the eggs, turn off the heat.

Once the sauce coats the eggs, turn off the heat.

How to cook Telur Bumbu Bali

  1. Heat oil in a wok and sauté spice paste, lemongrass, kaffir lime leaves, and Indonesian bay leaves for 3 minutes or until fragrant.
  2. Add tamarind juice, salt, and palm sugar. Mix well.
  3. Add hard-boiled eggs and sweet soy sauce, mix well, and cook for 1 minute or until the liquid is thick and coats the eggs.
  4. Turn off the heat, and discard the lemongrass, bay leaves, and kaffir lime leaves.
  5. Transfer the eggs to a serving plate and serve with steamed white rice.
Discard lemongrass and most of the lime and bay leaves. Transfer the eggs to a serving plate, and serve with steamed rice.

Discard lemongrass and most of the lime and bay leaves. Transfer the eggs to a serving plate, and serve with steamed rice.

Other Indonesian Egg Recipes

If you love serving eggs with your Indonesian rice meal, you will love these Indonesian egg recipes:

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