Traditional Malaysian Egg Rendang
Ingredients
- 10 boiled and peeled eggs
- 1/2 handful dried anchovies
- 2 tablespoons toasted grated coconut
- 1 box coconut milk
- A few kaffir lime leaves
- Sliced turmeric leaves
- 1 piece tamarind
- 1 fish stock cube
Spice paste
- 1 inch ginger
- 1 inch galangal
- 1 inch fresh turmeric
- 10 dried chilies
- 10 bird's eye chilies
- 5 candlenuts
- 4 lemongrass stalks
- 5 garlic cloves
- 2 large onions
Preparation
Blend the spice paste ingredients.
Heat oil in a pan and sauté the blended spice paste until fragrant and oil separates.
Add dried anchovies, coconut milk, toasted grated coconut, and tamarind. Add salt and fish stock cube, then cook until oil separates again.
Add kaffir lime leaves and sliced turmeric leaves. When the leaves wilt, add the boiled eggs.
Stir briefly and turn off the heat.
Tips
Adjust the amount of chilies to taste.
Serve with nasi lemak for a delicious meal.
