Indonesian Eggs in Coconut Sauce with Lemongrass and Sambal
Indonesian eggs in coconut sauce for a rijstbuffet or party table. Ready in 35 minutes and easy to make ahead.
Ingredients
- 10 eggs size L
- 3 oz creamed coconut and ⅞ cup (200 ml) water
- 1 cup vegetable stock
- 2 tablespoons onions finely chopped
- 1 clove garlic finely chopped
- 1 teaspoon sambal oelek eg red pepper paste
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon galangal powder
- 1 stalk lemongrass
Ingredients you need per step are listed below the step in Italic
Instructions
- Boil the eggs for 10 minutes in boiling water. Let them cool to room temperature.10 eggs
- Add the creamed coconut, water, stock, onion, garlic, sambal, ginger, turmeric, and galangal to a sauté pan. Bruise the lemongrass and lay it on top.3 oz creamed coconut, 1 cup vegetable stock, 2 tablespoons onions, 1 clove garlic, 1 teaspoon sambal oelek, 1 teaspoon ground ginger, 1 teaspoon ground turmeric, 1 teaspoon galangal powder, 1 stalk lemongrass
- Bring the sauce to a boil and let it simmer for 10 minutes.
- Peel the eggs. Use a skewer to prick small holes in them, so they can take on more of the sauce.
- Lay the eggs in the sauce and spoon some of the sauce over them.
- Let them simmer for 20 minutes, spooning sauce over the eggs every 5 minutes. Keep an eye on the pan so the sauce doesn’t cook dry. The sauce should thicken slightly and cling to the eggs.
NOTES
1. You can make these eggs a day ahead. Store them covered in the refrigerator and warm them gently over low heat before serving.
2. Eggs that are a few days old are often easier to peel.
3. Spoon the sauce over the eggs while they simmer. That helps them take on more flavor.
4. As part of a rijsttafel or rice buffet, count on 1 to 2 eggs per person.
5. Serving suggestion Serve these as part of a rijstbuffet, or add them to lunch or dinner as an extra dish.
6. Storage
- Fridge: Store the eggs covered in the refrigerator.
- Reheat: gently over low heat so the sauce warms through without reducing too far.
Nutrition
Calories: 253kcal | Carbohydrates: 7g | Protein: 12g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 344mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 579IU | Vitamin C: 2mg | Iron: 3mg
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