Telur Petis Madura: Madurese Hard-Boiled Eggs in Preserved Fish Sauce

Ingredients

• 6 Hard boiled eggs, peeled
• 4 curly red chillies (or 3 big red chillies), chopped
• 6 shallots, peeled, chopped
• 4 cloves garlic, pelled, chopped
• 2 cm turmeric, peeled, chopped
• 2 cm ginger, peeled, chopped
• 1 lemongrass, use only the white part, bruised, cut into smaller pieces
• 4 fingerroots, thinly sliced
• 2 cm galangal, bruised
• 1 salam leaf
• 2 kaffir lime leaves
• 4 tbsp petis, dilute with a little bit of water, set aside
• 1 tbsp tamarind extract
• 0.5 tsp white pepper powder
• 65 ml instant coconut milk
• 1 tsp palm sugar
• Salt to taste
• 200 ml water
• 2 tbsp cooking oil

Instructions

1. 1

   Blend into fine paste: chillies, shallots, garlic, turmeric and ginger. Set aside.

2. 2

   Heat the cooking oil in a wok over medium high heat, then fry the blended spices for around 2 minutes.

3. 3

   Add lemongrass, fingerroots, galangal, salam leaf and kaffir lime leaves. Continue frying for another 3 minutes until fragrant.

4. 4

   Add petis and tamarind extract, stir.

5. 5

   Add white pepper powder, salt and sugar, then add water.

6. 6

   Add the hard boiled eggs, mix, and then add the coconut milk, stir well.

7. 7

   Cook until it boils, then reduce the heat to medium low.

8. 8

   Continue cooking until the sauce is reduced and thickened, around 15-20 minutes.

9. 9

   Transfer the dish to a serving bowl and serve immediately.