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Cager Telur: Madurese Boiled Eggs & Cabbage Curry

Cager Telur: Madurese Boiled Eggs & Cabbage Curry

  • Author: Nunuk Sri Rahayu
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Chicken & Poultry
  • Method: Sautéing
  • Cuisine: Indonesian
  • Diet: Halal

Description

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.


Ingredients

Scale
  • 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

Instructions

  1. Deep fry the eggs until golden brown (around 2 minutes each side), set aside.

    Deep fry the eggs

  2. Blend into a fine spice: shallots, garlic, candlenuts, turmeric, ginger and galangal.
  3. 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).

    sauté the blended spices

  4. Add salt and sugar. 
  5. Add the water and let the mixture boil.
  6. Add the eggs, and cook for about 5 minutes.

    Add the eggs, and cook for about 5 minutes

  7. Add cabbage and sliced chilies, cook for another 5 minutes.

    Add cabbage and sliced chilies

  8. Transfer the dish into a serving bowl and garnish with fried shallots and garlics.

    Transfer the dish into a serving bowl


Notes

  • 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