Spicy Braised Eggs & Potatoes

Author: Anita Jacobson

Courses: Main Dish

Cuisines: Indonesian

Ingredients: Egg Vegetables

Prep Time: 30 mins

Cook Time: 1 hour

Total Time: 1 hour 30 mins

Serves: 6

Ingredients

• 3 tablespoon oil
• 1 lemongrass, bruised and knotted
• 400 ml water
• 1 can (400 ml) coconut milk
• 6 peeled hard boiled eggs
• 1 lb (~ 450 gram) potato, peeled and cut into large wedges
• tamarind paste (15 gram tamarind + 3 tablespoon water, mixed, massaged, strained)
• 1 tablespoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon ground pepper
• Spice paste (grind the following together)
• 100 gram shallot
• 4 cloves garlic
• 1 inch ginger
• 5 fresno chilies
• 5 Thai red bird eye chilies (optional)
• 1 1/2 teaspoon ground coriander
• 1 teaspoon ground turmeric

Instructions

1. Heat oil in a large skillet over medium high heat. Sauté spice paste and lemongrass until fragrant, about 3 minutes.
2. Add water and coconut milk, mix well and bring to a boil.
3. Add eggs and potatoes, along with tamarind paste, salt, sugar, and ground pepper. Mix well. Cook uncovered until the sauce is thick and almost dry.
4. Turn off heat, discard the lemongrass. Transfer to serving plate and serve with steamed white rice.