Wednesday, February 15, 2012

Indonesian Style Egg Curry - Gulai Telor


4 pieces boiled egg, peeled and fried to golden brown
4 pieces cup leaves
1 piece turmeric leaf
2 teaspoon sour tamarind
2 slices fresh galangal
½ cup coconut milk
salt to taste
oil to sauté



About the image above: Indonesian Style Egg Curry – Gulai Telor

For the paste
4 pieces shallots, peeled
2 cloves garlic
½ thumb-size ginger, peeled
½ centimeter fresh turmeric, peeled
½ tablespoon chili paste

For the paste: place the ingredients in a clean blender, with a little water turn them into fine paste. If you wish to keep for longer shelf-life, sauté the paste until fragrant smell and let it cool. Keep in covered container in the fridge.

For the egg curry: sauté the paste and add the egg and other ingredients. Cook it in a low heat until the taste and flavor is getting to the eggs. Check the taste before serving.

To assemble: serve the egg in bowl with the gravy. Makes 2 servings.h

Helpful hints: this egg curry is very good to serve with steamed rice. If you wish a bit spicy you may need to add more chilies. The egg curry can be served together with other food at your table with salads, soups, stir-fries and grilled fish or chicken.


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