Sayur Gulai with Eggs, Beans and Potatoes (Padang)
Authentic comfort food with the tender eggs in the creamy coconut broth that has sucked into the potatoes next to the crispy green beans. I love it.
This sayur can be a vegetarian dish as well (use a vegetable broth).
I think one egg each is probably fine, so this recipe is enough for 4 people when you serve it with rice. It takes about 30 minutes to make this dish.
Sayur Gulai with eggs, beans and potatoes (Padang) #115 translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 124.
1/2 kg green beans
1 diced large potato
4 small eggs
1/2 liter of meat broth or bouillon cube
1/6 block santen (coconut cream)
3 tablespoons chopped onions
1 chopped garlic clove
2 teaspoons sambal ulek
1 teaspoon galangal
1 teaspoon ground ginger
1/2 teaspoon turmeric
1 lemongrass stalk
Cut the potatoes into cubes and break the beans. Rub the herbs together without the lemongrass. Bring the broth to the boil, add the herbs, diced potato, beans, the coconut cream (santen) and the lemongrass and let it cook until the potatoes are almost done. Break the eggs one by one in the sayur and let them solidify without stirring like you would make poached eggs. Then serve it.
Sayur gulai; crispy green beans, firm potatoes and tender eggs in a warm coconut herb sauce. The combination of the vegetables makes it into a complete meal when you serve it with white rice.
It takes me under half an hour to get this dish on the table. Indonesian food does not need long prep time at all.
You can make your sayur gulai as spicy as you like. The eggs should be well seasoned too. Before you slip your eggs in, taste your broth and add more salt if necessary.
I like to combine this dish with sambal petai (chili salsa with petai beans).