This is the second rendang recipe published in our blog, the first being rendang sapi or beef rendang. This time we are doing egg rendang, which is just as delicious! In this recipe, hard boiled eggs are slowly cooked in rendang spices until most of the liquids have thickened or reduced, and the gravy has turned golden brown.
Egg rendang is a great option for egg lovers out there, or for ovo-vegetarians. This dish is rich, creamy, intensely spiced, but subtle. When paired with carbs such as rice or bread, the dish is suitable for hearty lunch or dinner. I love how tasty the almost-dry gravy is! After all the eggs were finished, I ended up making some fried rice using the leftover gravy. I also added some fresh raw vegetables and it was perfect.
Making egg rendang is relatively easy and the dish is no less delicious than other types of rendang. We need to boil the eggs, blend the spices and slowly cook them in coconut milk together. The hard boiled egg can be fried prior to the cooking, or just left as it is for a healthier option. Just make sure to gently stir the gravy constantly during the cooking process to prevent the coconut milk from separating, as this will ruin the dish.
Egg rendang can be stored for several days in the refrigerator. In fact, the eggs will slowly absorb the flavour, making it even more delicious. It’s a good idea to make an extra batch for next day’s lunch or dinner. It will definitely save on food preparation time. As an egg lover, rendang telur is an integral part of my repertoire of egg dishes. It’s absolutely one of my favourites.Print
Egg rendang is similar to the classic beef rendang, except the beef is replaced with hard boiled eggs. Equally delicious, with a faster cooking time, and suitable for ovo-vegetarians (people who eat eggs but not meat).
- 8 hard boiled eggs, peeled
- 8 small shallots, peeled, chopped
- 3 cloves garlic, peeled, chopped
- 5 big red chillies, chopped
- 2 cm fresh ginger, peeled, chopped
- 3 cm fresh galangal, bruised
- 1 tbsp tamarind extract
- 1 lemongrass, bruised. Knotted
- 3 kaffir lime leaves
- Salt to taste
- 800 ml coconut milk
- 5 tbsp vegetable oil
- Fry the hard boiled eggs briefly until golden brown (around 2 minutes each side), set aside.
- Blend into a fine paste: shallots, garlic, red chillies and ginger.
- Heat 2 tbsp oil in a wok over medium high heat, then sauté the spice paste until fragrant, around 4 minutes.
- Add galangal, lemongrass, kaffir lime leaves and tamarind extract.
- Add salt.
- Add the coconut milk.
- Add the eggs.
- Cook over medium heat, and stir constantly to avoid the coconut milk breaking up, 30-45 minutes.
- Transfer to a serving plate.
- Rinse the hard boiled eggs under cold water immediately after boiling it to make them easier to peel.
- Some people like their rendang dry, and others with a gravy. It’s a personal preference. Feel free to stop the cooking process according to your liking.
Keywords: Spicy, Common Ingredients, coconut