Indonesian-Style Egg Curry with Crispy Onions

Name: Indonesian-Style Egg Curry with Crispy Onions over rice with coriander & cucumber
Total time: 25 min
Yield: 2
Cuisine: Indonesian
Ingredients: 150 g Basmati rice; 4 piece Egg; 1 piece Onion; 2 piece Garlic; 1 piece Tomato; 1 sachet(s) Javanese wok paste; 200 g Green beans; 1 Tomato paste; 90 milliliters Coconut milk; 30 g Crispy fried onions; 5 g Fresh coriander; 1 piece Persian cucumber; 2 tablespoon Sunflower oil; 1 teaspoon Sugar; 2 tablespoon [Reduced salt] ketjap manis; 1 tablespoon [Reduced salt] soy sauce; to taste Sambal; to taste Salt and pepper

over rice with coriander & cucumber

View our plans

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!"

Tags:

Veggie

Allergens:

•Tarwe

•Sesamzaad

•Soja

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

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

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

Energy (kJ)3667 kJ

Calories877 kcal

Fat41.6 g

Saturated Fat15 g

Carbohydrate97.7 g

Sugar25.2 g

Dietary Fiber8.2 g

Protein29.6 g

Salt2.6 g

Potassium392.1 mg

Calcium84.3 mg

Iron1.1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Sautépan or large frying pan

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.