Description
Eggs in Balinese sauce is a flavorful Indonesian recipe with hard-boiled eggs simmered in a homemade bumbu with kecap manis (sweet soy sauce) and aromatic spices.
Ingredients
Scale
- 8 large eggs
- 2 salam leaves (Indonesian bay leaves), optional
- 2 garlic cloves
- 2 shallots
- 1 red chili pepper (such as a jalapeño)
- 1 tomato
- 3 tablespoons kecap manis or sweet soy sauce
- 1 tablespoon gula jawa or brown sugar (optional)
- 1 teaspoon ground ginger
- 1 teaspoon ground galangal
- 1 teaspoon trassi (shrimp paste)
- Vegetable oil
Instructions
- Cook 6 to 8 eggs for 8 to 10 minutes until hard-boiled, then peel them.
- Meanwhile, add 2 shallots, 2 garlic cloves, 1 red chili, 1 (small) tomato, 1 teaspoon trassi, 1 teaspoon ground ginger, and 1 teaspoon ground galangal to a small food processor. Blend into a smooth spice paste (bumbu).
- If you like, fry the peeled eggs for a few minutes in a shallow layer of vegetable oil until lightly golden. This helps them stay extra firm, but it’s optional.
- Heat a drizzle of vegetable oil in a skillet and cook the bumbu for a few minutes. Add 3 tablespoons kecap manis or sweet soy sauce (see above for a substitute), about 1/2 cup water, and, if using, 2 salam leaves and 1 tablespoon gula jawa. Bring to a gentle simmer.
- Add the eggs and let them simmer gently for at least 15 minutes, stirring occasionally. Serve alongside other Indonesian dishes, with plenty of the sauce.
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling, Sautéing
- Cuisine: Indonesian