Rendang eggs are a typical Indonesian dish that is super tasty and still vegetarian. This is one of my favorite recipes from Indonesian cuisine.
A new year, so it's time for the food blog swap. And this time I had to bake from the blog of Martine called Duizenden1dag. And she had some lovely blogposts. I thought it would become difficult. Until I found the recipe for Rendang eggs. A recipe that gives me such a great childhood memory.
Back in time
My neighbor from my young years was married to an Indonesian man. At every birthday party, there was a table filled with Indonesian appetizers, an Asian buffet. And that was just at the right moment, because the whole week I was smelling all the preparations, and it smelled amazing.
At the birthday party, there were a lot of plates full of delicious treats, but my favorite was the rendang eggs. I didn't retrieve the recipe, until this food blog swap. So Martine thanks a lot for sharing, I've enjoyed this recipe so much!
- These eggs can be prepared a day before you want to eat them and will be even more delicious because all the flavors are even better developed. Store them in the refrigerator and warm on low heat
- Make sure you use eggs that are a few days old, they will peel a bit easier.
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Rendang eggs
Ingredients
- 10 eggs size L
- 75 grams creamed coconut and 0.85 cup (200 mL) water
- 250 ml vegetable stock
- 2 tablespoons onions finely chopped
- 1 clove garlic finely chopped
- 1 teaspoon sambal eg red pepper paste
- 1 teaspoon fresh ginger ground
- 1 teaspoon tumeric
- 1 teaspoon galangal powder
- 1 stalk lemongrass
Ingredients you need per step are listed below the step in Italic
Instructions
- Boil the eggs (10 minutes in boiling water) and let them cool down to room temperature.
- In a saute pan put the creamed coconut, water, stock, sambal, Laos, turmeric, and ginger.
- Bruise the lemon grass and lay on top. Boil that mixture for 10 minutes.
- Meanwhile, peel the eggs and with the skewer puncture holes in the egg, so it will take in a lot of flavors.
- Lay the eggs in the sauce and drip some sauce on the eggs.
- Let it simmer for 20 minutes until the sauce thickens. Make sure to drip the eggs every 5 minutes, to get a lot of taste.
Notes
- These eggs can be prepared a day before you want to eat them and will be even more delicious because all the flavors are even better developed. Store them in the refrigerator and warm on low heat
- Make sure you use eggs that are a few days old, they will peel a bit easier.
Nancy says
Rengdan curry is so delicious and eggs are the best part! Why no make a big batch right?
Andréa says
I couldn't agree more 😉