- 2 litres water (for boiling)
- 8 eggs (55 g each)
- 1 lemongrass stalk, cut into 5 cm lengths
- 1 yellow onion (150 g), sectioned
- 4 Thai lime leaves
- Oil (for frying)
- 24 g dried chillies
- 10 g fresh turmeric root, chopped
- 1 lemongrass stalk, slice up 5cm of the white root part
- 4 garlic cloves
- 4 red finger chillies
- 150 g shallots
- 8 g belacan paste
- 30 g sugar
- 1 tbsp assam jawa (tamarind pulp)
- A pinch of salt
- 90 ml ketchup
Place the eggs in a pot and add the 2 litres of water. Bring to a boil. Turn off the heat, cover and let the eggs cook in the residual heat for 10 mins.
Remove eggs from the pot and place them in iced water for 5 mins.
Remove the shells and set aside. Make sure the hard-boiled eggs are dry before frying.
Heat 100 ml of oil in a deep frying pan. Pan-fry the eggs until golden-brown. Place them on kitchen paper to remove excess oil.
Cut the dried chillies in half and shake out the excess seeds. Boil the dried chillies in hot water until softened. Drain the excess water.
Grind the dried chillies, turmeric root, lemongrass, garlic, red finger chillies, shallots and belacan paste.
In a frying pan, heat 4 tbsps of oil.
Turn the heat down to low and add the spice paste.
Fry for 15 mins over low heat, then add the sugar and assam jawa. Season with salt.
Remove the spice paste and set aside.
In a clean frying pan, heat 2 tbsps of oil, then add the lemongrass stalk, onion and Thai lime leaves. Over medium-low heat, add the spice paste and ketchup.
Mix well and cook until the onion turns translucent. Add the fried hard-boiled eggs and toss quickly.
Turn off the heat and serve.
Text & Photo: Hedy Khoo/The Straits Times