Gulai with boiled eggs

326-goelai-van-gekookt-eiThis is a fantastic vegetarian dish. Beb’s gulai with boiled eggs (telor) is creamy and well flavored because of the broth. I use vegetable broth, but you can also experiment with beef or chicken.

Below I explain the recipe in text and with images. You can also watch the video I’ve made about this vegetarian egg recipe.

This dish is enough for 3 people and ready in 30 minutes.


Gulai with boiled eggs #326 translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 274.

Ingredients

4 eggs
1/8 block of santen (coconut cream)
3 dl of water or broth

Herbs

3 tablespoons of chopped onions
2 chopped cloves of garlic
1 teaspoon of sambal ulek
1 teaspoon ground ginger
1 teaspoon of galangal (laos)
1/2 teaspoon of turmeric (kunjit)
1 teaspoon asem water made from a piece the size of 1/2 a walnut.

Boil the eggs 3 1/2 minutes; they should not be too hard. Peel them carefully. Rub onions, garlic, sambal, ginger, turmeric and galangal with salt and asem water into a paste. Bring the stock to the boil with the block of santen. Add the herbs and spices mix to it and the peeled eggs. Let it all simmer a few minutes more.


326-goelai-van-gekookt-ei-ingredienten

I have no sambal ulek anymore, so I add a chili pepper to my spice mix. Sambal ulek is super easy to make. Check here how I do it.

The recipe says to use ‘1/8 block santen’ (coconut cream), but you can also use coconut milk. I use about 200 ml for my 6 eggs.

Asem is tamarind. I buy already filtered tamarind in a jar at my Asian shop.

I use more eggs (6) because friends come over for dinner!

326-goelai-van-gekookt-ei-blender

In the video my daughter Loulou rubs the spices together in the cobek (mortar) but a blender works fine too.

I add the herbs, onions, garlic and asem in a jug and mix it with the emersion blender very briefly.

326-goelai-van-gekookt-ei-kokosmelk

Meanwhile, I bring my broth together with the coconut milk, to the boil. My eggs are done already. I’ve cooked them for 3,5 minutes.

326-goelai-van-gekookt-ei-bumbu

The herb paste can go through the coconut sauce now.

326-goelai-van-gekookt-ei-gember

I also add a little fresh ginger. I just love ginger and this adds just a little more fresh ginger flavor ;-).

326-goelai-van-gekookt-ei-pan

The eggs can go in now. I let it simmer for a few minutes and my gulai telor is done! Selamat makan!

326-goelai-van-gekookt-ei

Beb Vuyk, best known for her Groot Indonesisch Kookboek (Big Indonesian Cook Book), was much more than a great cook. She belongs to the most important Dutch-Indonesian (Indo) writers and journalists of her time. Check this out.

You may also like...

1 Response

  1. Lee Thayer says:

    This sounds really good, on my to cook list. Thanks, Pauline, when I prepare this I will return here and post my results.

Leave a Reply

Your email address will not be published.