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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil the eggs for 8 minutes, then transfer them to cold water and peel.
Heat the oil until very hot for deep frying. Add the eggs, lower the heat, and fry them for less than 1 minute until the outer layer is slightly crispy.
Blend the chilies, shallots, garlic, toasted candlenuts, and tomato into a paste.
Saute the spice paste with the lemongrass and lime leaves until fragrant.
Once the spices are fragrant and the oil starts to separate, add the salt, mushroom bouillon, sugar, white pepper, and water.
Add the fried eggs, stir well, and cook until the sauce becomes thick.
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If candlenuts are unavailable, substitute with macadamia nuts for a similar texture.
Adjust the chili quantity based on your preferred spice level.
Ensure the oil is hot enough before frying the eggs to achieve a crispy outer layer.
Can I use other types of chilies?
Yes, you can use any chilies based on your spice preference. Adjust the quantity accordingly.
What can I use instead of mushroom bouillon?
You can substitute mushroom bouillon with chicken bouillon or vegetable bouillon.
How do I prevent the eggs from breaking while frying?
Ensure the oil is hot enough and handle the eggs gently while frying.
Can I make this dish ahead of time?
Yes, you can prepare the sauce and fry the eggs ahead of time. Combine them and reheat before serving.
What is the purpose of frying the eggs?
Frying the eggs creates a slightly crispy outer layer that helps absorb the sauce better.
From my mom’s warung to your kitchen Keeping Indonesian recipes alive
