Padang-style eggs

Name: Padang-style eggs
Yield: Serves 4-8
Cuisine: Indonesian
Ingredients: 1 tablespoon tamarind paste; 5 small red Asian shallots, roughly chopped; 400 ml (14 fl oz) tin coconut milk; 4 garlic cloves, roughly chopped; 2 cm (¾ inch) turmeric, peeled, or 1 teaspoon ground turmeric; 3 bird’s eye chillies, seeded; 5 cm (2 inches) ginger, peeled and roughly chopped; 1 lemongrass stick, bruised and tied in a knot; 8 eggs; ½ teaspoon sea salt

Preparation info

Serves
4-8

Difficulty
Easy

Appears in

Fire Islands

By Eleanor Ford

Published 2019

About

The curry sauce for these eggs is rich and aromatic and a gorgeous mellow yellow. My trick is to cook the sauce and eggs separately, giving them only a cursory meeting at the last minute to warm through. This yields a creamy, orange yolk, not the dusty grey variety.

Ingredients

8 eggs
400 ml (14 fl oz) tin coconut milk
1</

Asia
Indonesia
West Sumatra: Padang
Side dish
Main course
Vegetarian
Gluten-free
South East Asia

Method

Boil the eggs for 7-8 minutes, depending on size, and plunge into ice cold water. Remove the shells and set aside whilst you prepare the sauce.

Grind the ingredients for the bumbu in a high-speed blender or food processor, adding a little of the coconut milk to help the blades turn.

Scrape into a pan and cook, stirring, for a few minutes to lose the harsh raw flavours. Add the r