Telur petis Madura is a unique dish of hard-boiled eggs simmered in a sauce of petis, or preserved fish sauce, coconut milk, chillies, and a ton of herbs and spices.
- 6 Hard boiled eggs, peeled
- 4 curly red chillies (or 3 big red chillies), chopped
- 6 shallots, peeled, chopped
- 4 cloves garlic, pelled, chopped
- 2 cm turmeric, peeled, chopped
- 2 cm ginger, peeled, chopped
- 1 lemongrass, use only the white part, bruised, cut into smaller pieces
- 4 fingerroots, thinly sliced
- 2 cm galangal, bruised
- 1 salam leaf
- 2 kaffir lime leaves
- 4 tbsp petis, dilute with a little bit of water, set aside
- 1 tbsp tamarind extract
- 0.5 tsp white pepper powder
- 65 ml instant coconut milk
- 1 tsp palm sugar
- Salt to taste
- 200 ml water
- 2 tbsp cooking oil
- Blend into fine paste: chillies, shallots, garlic, turmeric and ginger. Set aside.
- Heat the cooking oil in a wok over medium high heat, then fry the blended spices for around 2 minutes.
- Add lemongrass, fingerroots, galangal, salam leaf and kaffir lime leaves. Continue frying for another 3 minutes until fragrant.
- Add petis and tamarind extract, stir.
- Add white pepper powder, salt and sugar, then add water.
- Add the hard boiled eggs, mix, and then add the coconut milk, stir well.
- Cook until it boils, then reduce the heat to medium low.
- Continue cooking until the sauce is reduced and thickened, around 15-20 minutes.
- Transfer the dish to a serving bowl and serve immediately.
- Just remember to taste the dish before adding extra sugar to make sure the dish isn’t overly sweet.
Keywords: Spicy, galangal, hard-boiled eggs, lemongrass