Indonesian Spicy Tamarind Eggs Recipe

Indonesian Spicy Tamarind Eggs Recipe

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This recipe for “Telur Petis Ladang” is a flavorful Indonesian dish featuring hard-boiled eggs cooked in a rich, savory, and slightly spicy sauce with a hint of sweetness and tang, characteristic of Javanese or East Javanese cuisine. The image showcases several whole, peeled hard-boiled eggs, each beautifully coated in a thick, reddish-brown gravy that appears glossy and inviting. The sauce clings to the eggs, indicating a well-reduced and flavorful base. There are hints of fresh green garnish, possibly small leaves or flower buds, arranged decoratively on the side of the serving dish, adding a touch of freshness and visual appeal. This dish is often served as a side or main course with steamed white rice, offering a comforting and aromatic culinary experience.

Ingredients:

For the Hard-Boiled Eggs:

  • 8-10 large eggs

For the Spice Paste (Bumbu Halus):

  • 6-8 shallots, peeled
  • 3-4 cloves garlic, peeled
  • 2-3 red chilies (adjust to desired spice level; use bird’s eye chilies for hotter, or larger red chilies for milder)
  • 1 inch (2.5 cm) ginger, peeled
  • 1 inch (2.5 cm) galangal, peeled (or ½ tsp galangal powder)
  • 1 teaspoon toasted belacan (shrimp paste), optional but highly recommended for authentic flavor
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon turmeric powder
  • 2 tablespoons vegetable oil (for blending/sautéing paste)

For the Sauce:

  • 2 tablespoons vegetable oil
  • 2 salam leaves (Indonesian bay leaves)
  • 1 stalk lemongrass, bruised (white part only)
  • 2-3 tablespoons petis udang (Indonesian shrimp paste, black and thick)
  • 1 tablespoon tamarind paste, dissolved in ¼ cup warm water, strained
  • 1-2 tablespoons palm sugar (gula merah), grated or finely chopped, or brown sugar
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon white pepper, or to taste
  • 1 ½ cups (360ml) water or thin coconut milk
  • Optional: 2-3 tablespoons thick coconut milk (for richer sauce)

Equipment:

  • Large pot (for boiling eggs)
  • Ice bath (for cooling eggs)
  • Mortar and pestle or food processor/blender (for grinding spice paste)
  • Large skillet or wok
  • Spatula or wooden spoon
  • Fine-mesh sieve (for straining tamarind)
  • Measuring cups and spoons

Instructions:

Part 1: Prepare the Hard-Boiled Eggs

  1. Place the eggs in a large pot and cover them with cold water by about an inch.
  2. Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let simmer for 8-10 minutes for firm, but not rubbery, hard-boiled eggs.
  3. Immediately transfer the cooked eggs to an ice bath (a bowl of ice water) for 5-10 minutes. This stops the cooking process and makes them easier to peel.
  4. Gently crack and peel the eggs. You can leave them whole or make a few shallow slits on the surface of each egg to help absorb the sauce better. Set aside.

Part 2: Prepare the Spice Paste (Bumbu Halus)

  1. If using a mortar and pestle: Roughly chop the shallots, garlic, chilies, ginger, and galangal. Grind them into a smooth paste. Add the toasted belacan (if using), coriander powder, cumin powder, and turmeric powder, and continue to grind until everything is well combined and very smooth.
  2. If using a food processor or blender: Place all the spice paste ingredients (shallots, garlic, chilies, ginger, galangal, belacan, coriander, cumin, turmeric, and 2 tablespoons of vegetable oil) into the food processor or blender. Process until a smooth paste is formed. Add a tiny bit more oil if needed to help it blend, but avoid adding water if possible.

Part 3: Cook the Telur Petis Ladang

  1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat.
  2. Add the prepared spice paste to the hot oil and sauté for 8-10 minutes, stirring constantly, until fragrant and the oil separates from the paste. This is a crucial step to ensure the sauce has a deep, rich flavor and no raw spice taste.
  3. Add the salam leaves and bruised lemongrass stalk to the sautéed paste. Stir-fry for another 1-2 minutes until their aroma is released.
  4. Stir in the petis udang and the strained tamarind paste. Mix well until fully incorporated with the spice paste.
  5. Add the palm sugar (or brown sugar), salt, and white pepper. Continue to stir until the sugar has dissolved.
  6. Pour in the water or thin coconut milk. Bring the sauce to a gentle simmer, stirring occasionally.
  7. Add the peeled hard-boiled eggs to the simmering sauce. Gently stir to ensure all the eggs are coated in the sauce.
  8. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the sauce has thickened and reduced to a rich, glossy gravy that beautifully coats the eggs. Stir occasionally to prevent sticking.
  9. If using optional thick coconut milk, stir it in during the last 5 minutes of simmering. This will make the sauce even creamier and richer.

Part 4: Serve

  1. Remove the salam leaves and lemongrass stalk before serving.
  2. Transfer the Telur Petis Ladang to a serving dish.
  3. Serve hot with steamed white rice. This dish is excellent on its own or as part of a larger Indonesian meal.
  4. Garnish with fresh herbs or small decorative leaves if desired, similar to the image.
  5. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
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