Gulai with Boiled Eggs
This is an Indonesian egg curry recipe from a good friend. Gulai Telur is when chicken eggs are used, and Gulai Telur Itik when duck eggs are used. This sounds very good and on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 4-6 eggs, chicken or duck
- ½ - ¾ cup coconut milk
- 1¼ cups vegetable stock
- 3 tablespoons onion, diced
- 2 cloves garlic, minced
- 1 teaspoon sambal oelek, or 1 chili, Shortcut
- 1 teaspoon tamarind pulp
- 1 teaspoon ground ginger
- 1 teaspoon galangal
- 1/2 teaspoon turmeric
Instructions
- For the eggs, hard boil them your favorite way but cut back on the time by 1 minute or so for a creamier yolk, if that is not desired, just hard boil the eggs as you prefer. Peel the eggs after they are cooked. If using 4 eggs, go with the lesser amount of coconut milk, if using 6 eggs, use the larger amount of coconut milk.
- In a pot, add the stock and coconut milk and bring to a boil.
- While the stock is heating, place the onion, garlic, sambal oelek (or one chili), tamarind, ginger, galangal, and turmeric in a mortar and mash with the pestle until you have a paste. You can also use a blender if you like.
- Once the stock is at a boil, add the mixture from the mortar to the pot along with the eggs. Simmer for 3-4 minutes.
- Serve as an appetizer or with rice for a main dish.
Notes
Low cost per serving.
Shortcut: Sambal Oelek.
Variant: 1. Add a slice or two of ginger to the stock when heating that for an additional flavor.
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