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