Eggs in Fragrant Lemongrass Sauce

Name: Eggs in Fragrant Lemongrass Sauce (Telur Petis)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 4 to 6
Cuisine: Indonesian
Ingredients: 3 cloves garlic, peeled; 4–5 shallots, peeled; 1 teaspoon dried shrimp paste (trasi), dry-roasted; 2 stalks lemongrass, thick bottom third only, outer layers discarded, inner part bruised; 2 salam leaves; ½ teaspoon salt; Crispy Fried Shallots, to garnish (optional); ½ in (1 cm) fresh galangal, peeled and sliced; ½ in (1 cm) fresh turmeric, peeled and sliced, or ½ teaspoon ground turmeric; 3–4 red finger-length chilies, deseeded; 8 eggs; 1 tablespoon oil; 1 teaspoon palm sugar or dark brown sugar; 2 cups (500 ml) thick coconut milk; 2 bird’s-eye chilies, bruised

Telur Petis

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
1 hr

Appears in

The Food of Indonesia

By Heinz Von Holzen

Published 2015

About

Ingredients

8 eggs
1 tablespoon oil
1 teaspoon palm sugar

Asia
Indonesia
Fish course
Pescatarian
Gluten-free
South East Asia

Method

Prepare the Crispy Fried Shallots (if using) by following the recipe.
Boil the eggs for 7 to 8 minutes until hard, then drain and plunge into a basin of cold water to cool. Peel the eggs and set aside.
Prepare the Spice Paste by grinding all the ingredients in a mortar or blender until fine and adding a little c