Sambal Goreng Telur (Spiced Eggs)
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2 Servings
5 Eggs, hard-boiled and
Sliced into halves
2 tb Peanut oil
1 md Onion, chopped
2 Cloves garlic, chopped
1 Candlenut, grated
1 ts Laos
1 ts Sambal Oelek
Salt to taste
1/2 ts Brown sugar
1 Salam leaf
1 c Coconut milk
Place the sliced eggs in a serving dish.
In separate pan, heat up peanut oil. Saute onion, garlic, candlenut,
laos, sambal oelek and salt. Be cautious to avoid burning.
Add brown sugar, salam leaf and coconut milk. Bring mixture to boil
and then simmer for 10 minutes.
Pour mixture over hard-boiled eggs and serve.
Source: Cooking Indonesian-Agnes Brackman
Compiled by Imran C. Gold Coast, 'Oz
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