10 large chicken eggs
1/2 tsp turmeric powder
1 inch tamarind paste mix with 1 Tbsp hot water, use the back of the spoon to extract the juice and discard the solid
2 Tbsp cooking oil
2 cups coconut milk
INGREDIENTS TO GRIND:
1 inch fresh galangal
5 Thai red chili
3 red Fresno peppers
4 fresh bay leaves
5 kaffir lime leaves tear the edges to release flavor
1 stalk lemongrass remove the woody end on top
1 tsp coriander powder
1 tsp salt
1 tsp sugar
1/2 tsp freshly ground white pepper
Bawang goreng / Crispy fried shallots
RECOMMENDED TO DO THE DAY BEFORE:
Place your eggs in a medium to a large pot that has a lid. Cover with cold water. Bring to a boil and then cover the lid. Remove from the heat and let them stand for 10 minutes. Drain off the water and store in the fridge unpeeled. The next day, they will be so much easier for you to peel.
If you don’t plan ahead, then after the eggs are boiled, submerged them in ice water bath and let them cool down and then peel.
PREPARING SPICE PASTE:
Place all the ingredients to grind in a food processor and process into a paste. You can chop it too for a coarse texture, it’s up to you.
I don’t want you to add the turmeric powder in the food processor because it’s going to stain the bowl. Add the turmeric powder to the paste you just made.
PUTTING IT TOGETHER:
Preheat a large skillet with cooking oil. Add the paste, fresh herbs, and spices. Stir fry until aromatic, about 2 minutes. Pour in the coconut milk. Add the hard-boiled eggs and let it come to a gentle simmer (do not boil) and continue to cook for the next 8 minutes. The coconut milk will thicken slightly. Add tamarind juice. Give it a stir. Season with salt and sugar. Have a taste and adjust to your liking. It should be savory, spicy, and just a hint of sourness.
Remove from the heat and garnish with crispy shallots just before serving.