Rendang with Eggs (Padang) – Rendang Telor
Yes, you read it correctly: this is a rendang recipe with eggs. This rendang with eggs is much faster than a regular rendang padang and 100% vegetarian too!
This dish from Sumatra (Padang) articulates Easter to me. It is a rich egg dish because of the coconut cream but also very spring like with its bright colors and bright flavors.
The yellow creamy coconut sauce is colored with yellow root (turmeric). A rendang can be quite spicy, but you can, of course, adjust the spiciness yourself.
With duck eggs, this rendang is delicious also (we ate a lot of duck eggs in Burma when we lived there) but here in Holland duck eggs are quite difficult to get. Duck eggs taste a bit different (fishier) and are usually a bit bigger than regular chicken eggs.
Beb uses 10 chicken eggs. I have 8, so I reduce the amount of the ingredients. Here is Beb’s recipe for rendang with eggs.
Rendang with Eggs #325 translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 273.
- 6 duck eggs or 10 chicken eggs cooked hard
- 1/4 block santen (coconut cream) with 2 dl water
- 1/2 L of water or broth
- 2 tablespoons of chopped onions
- 1 chopped clove of garlic
- 2 teaspoons sambal ulek
- 1 teaspoon of galangal
- 1 teaspoon of turmeric
- 1 teaspoon of ginger
- 1 stalk lemongrass
- Boil the santen (coconut cream) with the water and the onions, garlic, sambal, galangal, turmeric, ginger and until oil comes out.
- Perforate the hard boiled and peeled eggs with a knitting needle, so the sauce can penetrate well.
- Stew the eggs in the sauce of santen and herbs and gently give it a stir once in a while, until a large part of the moisture has evaporated and the sauce is thick.
I use 50 grams of santen. That is the same amount als 1/4 of a hard block of coconut cream. If you do not have santen use 250 ml of regular or thick (richer) coconut milk.
Sambal ulek is a basic Indonesian chili salsa and consists of hot peppers and salt. My ulek is finished, so I add I chopped chili pepper and a pinch of salt in to my pan. Together with the onions, garlic, galangal, turmeric, ginger, lemongrass and half a liter of water.
I do not use broth this time, so I add an extra half a teaspoon of salt. This is allowed to simmer until the oil of the coconut has come to the surface.
I perforate my hard boiled eggs with a thick knitting needle like a voodoo doll. 😉 Every side is punctured.
Reduce the sauce
Now the eggs can go in. I let this simmer on low heat and occasionally move the eggs around, so the sauce covers all the eggs well. It takes a while to reduce the sauce. I simmer for about 15 minutes.
Suddenly the sauce becomes thicker and sticks to the eggs well. It makes extra spatter sounds. I use a splatter screen to prevent my stove from getting covered in the sauce.
We eat our rendang of eggs with red rice and a stir-fry of bok choy and garlic. I sprinkle some home-made serundeng. A bit of crunchiness to this deliciously tender and spicy egg dish. Delicious!
If you like more inspiration for Easter. I’ve collected the best Easter recipe on my Pinterest board. Or check out the egg and soup section of this blog. Happy Easter!