Spicy padang eggs recipe

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  • 8 hard-boiled eggs, peeled
  • 2 cups (500 ml) thick coconut milk
  • ½ turmeric leaf, shredded 1 tablespoon Tamarind Juice
  • ½ teaspoon salt Crispy Fried Shallots
  • Spice Paste
  • 1 in (2½ cm) fresh galangal sliced
  • ½ in (1 cm) fresh turmeric root, sliced
  • ½ teaspoon ground turmeric1in (2½ cm) fresh ginger, sliced
  • 2 to 4 bird's-eye chilies, deseeded
  • 4-5 shallots, peeled
  • 3 cloves garlic, peeled
How to Make It
  1. Prepare the Spice Paste by grinding all the ingredients coarsely in a mortar or blender and adding a little coconut milk if necessary to keep the mixture turning. Set aside.
  2. Bring the coconut milk slowly to a boil in a wok or saucepan. Add the Spice Paste and turmeric leaf (if using), mix well and simmer for 2 minutes. Reduce the heat to low, add the eggs and continue to simmer uncovered until the sauce thickens, 8 to 10 minutes. Season with the Tamarind Juice and salt, simmer for 1 more minute and remove from the heat. Serve hot garnished with Crispy Fried Shallots.

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