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Cooked by: Chef / Ethnicity: Indonesian cuisine / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 2 |
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Directions: 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.
| Ingredients:
5 Eggs, hard-boiled
2 Tablespoon(s) Peanut oil
1 medium Onion, chopped
2 Cloves garlic, chopped
1 Candlenut, grated
1 Teaspoon(s) Laos
1 Teaspoon(s) Sambal Oelek
1/2 Teaspoon(s) Brown sugar
1 Salam leaf
1 Cup(s) Coconut milk |
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