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Egg Paste Recipe

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egg paste recipe

Ingredients

  • Chicken eggs, boiled and then peeled - 5 eggs
  • Oil, for frying - 3 tbsp
  • Ground spices:
  • Garlic - 4 cloves
  • Shallots - 6 grains
  • Candlenut - 3 grains
  • Turmeric, roasted - 2 cm
  • Other Seasonings:
  • Bay leaf - 4 pieces
  • Citrus leaves - 4 pieces
  • Galangal, bruised - 4 cm
  • Petis - 1 tbsp
  • Sweet soy sauce - 1 tbsp
  • Tamarind water - 2 tbsp
  • Salt - 2 tsp
  • Brown sugar comb - 1 tsp
  • Water - 600 ml
  • Purchase ingredients and cooking utensils

Plans

  • Heat the oil. Saute ground spices with bay leaves, lime leaves, and galangal until fragrant.
  • Enter the petis, sweet soy sauce, and tamarind water. Stir well.
  • Add boiled eggs. Stir back.
  • Pour in the water and season with salt and sugar. Stir well and cook over low heat until the gravy is reduced and absorbed. Lift.
  • Ready to be served.
  • Immediately after boiling, place the eggs in a bowl of cold water and allow the shells to cool completely before peeling them. This method is done so that the eggs are easier to peel and not damaged.
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