Vegetarian
Eggs in Padang-Style Sauce
Hot, savoury, and deep orange. A simplified take on the sauce usually reserved for crab.
- Time
- 30 min
- servings
- 4
- Spice level
- 🌶️🌶️🌶️
- Estimated cost per serving
- Rp 6.500
Equipment used:StoveWok
Contains: Egg
Ingredients
Quantities adjust automatically.
- 6 pcChicken eggNot yet
- 8 pcRed chiliNot yet
- 6 pcBird's eye chilioptionalNot yet
- 8 cloveShallotNot yet
- 4 cloveGarlicNot yet
- 1 thumbGingerNot yet
- 1 stalkLemongrassNot yet
- 3 sheetKaffir lime leafNot yet
- 3 tbspTomato sauceNot yet
- 2 tbspChili sauceNot yet
- 1 tspSugarNot yet
- 1½ tspSaltNot yet
- 4 tbspCooking oilNot yet
Method
- 1
Boil the eggs 10 minutes, peel, then flash-fry until the surface wrinkles.
- 2
Grind the chilies, shallots, garlic, and ginger.
- 3
Fry the paste with bruised lemongrass and lime leaves until the oil separates.
- 4
Add tomato sauce, chili sauce, sugar, salt, and 150 ml water. Cook until thick.
- 5
Add the eggs and turn gently until coated.
Estimated nutrition per serving
- Energy
- 291 kkal
- Protein
- 12 g
- Carbohydrate
- 13 g
- Fat
- 22 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
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