Eggs in piquant sauce

Acar Telur

Preparation info
  • to serve


    • Difficulty


Appears in

By Sri Owen

Published 1980

  • About

Duck eggs or hen eggs are equally good for this sauce.


  • 4 or 6 hard-boiled eggs
  • 3 shallots
  • 2 cloves


Peel and slice the shallots and garlic and pound them in a mortar with the kemiri until they become a smooth paste. Add the ground ginger and turmeric. Seed the green chillis and chop them finely. Peel the cucumber and slice into thin rounds.

Peel the eggs and cut each into four.

In a wok or saucepan, heat the oil and fry the kemiri paste for 1 minute. A