Cager telur is an egg and cabbage curry from the island of Madura. Unlike other curries in Indonesia, it doesn’t contain coconut milk, but is nevertheless creamy from candlenuts.
- 6 hard boiled eggs, peeled
- 200 gr white cabbage, cut into bite sized pieces
- 2 big red chillies, sliced diagonally
- 6 shallots, peeled, chopped
- 2 cloves garlic, peeled, chopped
- 3 candlenuts, chopped
- 4 cm turmeric, peeled, chopped
- 2 cm ginger, peeled, chopped
- 2 cm galangal, peeled, chopped
- 2 kaffir lime leaves
- Salt to taste
- A pinch of sugar
- 3 tbsp cooking oil
- 200 ml water
- Fried shallots and garlics for garnish
- Deep fry the eggs until golden brown (around 2 minutes each side), set aside.
- Blend into a fine spice: shallots, garlic, candlenuts, turmeric, ginger and galangal.
- Heat the cooking oil in a wok over medium high heat, then sauté the blended spices and kaffir lime lime leaves until fragrant (around 3 minutes).
- Add salt and sugar.
- Add the water and let the mixture boil.
- Add the eggs, and cook for about 5 minutes.
- Add cabbage and sliced chilies, cook for another 5 minutes.
- Transfer the dish into a serving bowl and garnish with fried shallots and garlics.
- For a healthier version, the hard boiled eggs can be left unfried, even though this will make the dish less authentic.
Keywords: One-pot meal, Candlenuts, Turmeric