Padang Style Eggs Recipe for Gulai Telur Pedang
This Padang style eggs recipe for gulai telur Pedang makes a spicy coconut milk-based egg curry from the Indonesian island of Sumatra. Made with boiled eggs simmered in coconut milk and an aromatic spice paste pounded from fresh galangal, turmeric, ginger, garlic, shallots and chillies, it’s served with crispy shallots and steamed rice.
- 8 eggs boiled to your liking
- 1 knob fresh galangal 2 cm length, peeled and sliced
- 1 knob fresh ginger 2 cm length, peeled and sliced
- 1 piece of fresh turmeric 2 cm length, peeled and sliced, or 1 tsp ground turmeric
- 4 shallots finely chopped
- 3 garlic cloves crushed and finely chopped
- 2 bird’s eye chillies
- 400 ml coconut milk
- 1 turmeric leaf finely chopped (optional)
- 1 tbsp tamarind juice
- ½ tsp salt
- ½ tsp sugar optional
- 2 tbsp crispy fried shallots
- 2 tbsp fried shallots
- 2 pieces bird’s eye chillies or chilli flakes
Boil the eggs to your liking following our guide, then when cool, peel them.
In mortar and pestle, pound the fresh galangal, ginger, turmeric, shallots, garlic, and chillies into a coarse paste.
In a wok, heat the coconut milk on low heat until it comes to a boil, then add the spice paste and shredded turmeric leaf, and combine well.
Add the boiled eggs and simmer for five minutes.
Add the tamarind juice and salt, stir, then taste, and adjust the seasoning if necessary (adding more salt if needed or if too spicy or salty for your taste, you add a little sugar), then continue to simmer for two minutes.
Transfer to a serving bowl and garnish with the crunchy fried shallots, and serve with additional fried shallots and bird’s eye chillies or chilli flakes on the side.
Calories: 383kcal | Carbohydrates: 17g | Protein: 15g | Fat: 30g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 436mg | Potassium: 556mg | Fiber: 2g | Sugar: 5g | Vitamin A: 696IU | Vitamin C: 38mg | Calcium: 89mg | Iron: 6mg