Indonesian-Style Egg Curry with Crispy Onions
over rice with coriander & cucumber
Recipe Developer Steffi: "This recipe was inspired by 'telor belado', an Indonesian egg dish that my grandmother often served. Traditionally, the ingredients for the boemboe are ground by hand in a 'cobek' (mortar). I went for the easy version here and used the food processor. Less work, but just as tasty!"
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Basmati rice
2 piece
Egg
(Contains: Ei)
½ piece
Onion
1 piece
Garlic
½ piece
Tomato
½ sachet(s)
Javanese wok paste
(Contains: Tarwe, Sesamzaad, Soja)
100 g
Green beans
½
Tomato paste
45 milliliters
Coconut milk
15 g
Crispy fried onions
(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)
2.5 g
Fresh coriander
(May be present: Selderij)
½ piece
Persian cucumber
Not included in your delivery
1 tablespoon
Sunflower oil
½ teaspoon
Sugar
1 tablespoon
[Reduced salt] ketjap manis
½ tablespoon
[Reduced salt] soy sauce
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in two pots or saucepans. Discard the tips of the green beans and then cut in half. Wash the eggs.
- In one pot, cook the rice for 12 - 15 minutes, then drain and set aside.
- In the other pot, boil the eggs for 4 minutes.
- Add the green beans and cook for another 2 - 4 minutes. Remove both from the pot and rinse under cold water.
- Roughly chop the onion and transfer to a tall container.
- Add the garlic and then use an immersion blender to process into a paste. Remove from the container and set aside.
- Roughly chop the tomato and transfer to the same container, then process with the immersion blender (see Tip).
Tip: you can also finely dice the tomato if you'd prefer the paste to have more texture.
- Heat a generous drizzle of sunflower oil in a large wok or deep frying pan over medium-high heat.
- Fry the onion mixture with the tomato paste for 2 - 3 minutes, along with some sambal as preferred.
- Add the fresh tomato, the Javanese wok paste, the sugar, the ketjap and the soy sauce. Mix well and fry for 2 more minutes.
- Peel the eggs in the meantime.
- Add the coconut milk, eggs and green beans to the wok. Cook for 2 more minutes. Season to taste with salt and pepper.
- Roughly chop the coriander and slice the cucumber into crescents.
- Serve the rice and curry on deep plates with the cucumber alongside.
- Garnish with the crispy onions and the coriander.
