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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


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


  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


  • 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