Chilli-fried eggs

Fried eggs are known as mata sapi or ‘cow’s eyes’ for their staring appearance. I learnt in Indonesia the joy of a truly crisp egg. They are cracked into fiercely hot oil, which almost makes them explode in the pan as the white bubbles up around the yolk and the bottoms brown to deep golden. They then get elevated further with fried aromatics and the resiny depth of kecap manis. A great accompaniment to any rice-based meal.