Marbled eggs and eggs in curry sauce recipe


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Marbled eggs
(Tsa je dan)

 

Eggs in curry sauce
(Kari telor)

  • 8 EGGS
  • 4 TABLESPOONS SOY SAUCE
  • BLACK CHINESE TEA
 
  • 10 EGGS, 10 minutes boiled
  • 1 ONION, CHOPPED
  • 1 TSP SAMBAL
  • 1 TSP CORIANDER POWDER
  • 1 TSP CUMIN POWDER
  • 1 TSP GINGER POWDER
  • 1 TSP BROWN SUGAR
  • 3 DECILITER COCONUT MILK
  • 3 GREEN ONIONS, chopped

Boil the eggs 7 minutes. Roll them and press softly with your hand, until the shell cracks. Not too far though, the egg white may not show. Put them in a pan and poor over black Chinese tea until the eggs are completely under. Add the soy sauce. Boil for 45 minutes. Allow the eggs to cool down and peel them.

Peel the eggs. Halve 8 of them and chop 2 in pieces. Puree onion, sambal, spices and sugar in a food processor. Fry the puree in some oil for 3 minutes. Add the green onions and the coconut milk and cook for some minutes until the sauce has the right consistency. Add the chopped eggs to the sauce and poor the sauce over the eggs.