Telur rendang is a meat-free Indonesian variation of rendang, made by frying hard-boiled eggs and slowly simmering them with spices in coconut milk. With no added sweetener, it can also suit people following a diabetes-friendly diet.
Prick the hard-boiled eggs lightly with a fork and fry them in olive oil for 8 minutes, until lightly browned all over.
Saute the onion, garlic, ginger, and hot pepper paste in a skillet for 5 minutes.
Add the coconut milk and salt. When it begins to boil, reduce the heat and cook for 22 minutes, stirring occasionally, until the sauce thickens.
Add the fried eggs to the sauce, cook for 5 more minutes, and serve hot.
Prick the eggs all over with a fork before frying so the spiced sauce can penetrate them. Freeze any leftover sauce and reuse it with another batch of eggs. Allergen: contains eggs.
Yumurtaları kızartırken kabuklarını delmeyi unuttum ve sos içlerine hiç işlemedi, dıştan lezzetli ama içi tatsız kaldı. 22 dakikalık kaynatma sosu güzel koyulaştırdı ama bu detayı atlamak sonucu etkiledi.
Haklısınız, delme adımı gerçekten kritik; sosun yumurtanın içine ulaşmasının tek yolu bu. Bir dahaki sefere kabuğu birkaç yerden deldiğinizden emin olun, fark hemen görülür.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
