|Served with prawn crackers|
1 lombok (chili/pepertje)
1 teaspoon Javanese or brown sugar (basterd suiker)
2 tablespoons of vegetable/sunflower oil
2 tablespoons of tomato paste
3 garlic cloves
30 grams santen (kokos) dissolve in water 2.5 dl
1 teaspoon laos (powder)
1 teaspoon lemon grass (powder)
3 to 4 teaspoons sambal oelek or sambal oelek trassie (chili saus/piment)
Boil the eggs in about 10 minutes, so they are hard
Peel the eggs.
Chop the onions finely in food processorHeat the oil and fry the onions until they're golden brown.
Stir in the chopped garlic, the finely cut lombok (remove the seeds), the sambal, the santen mix, laos, lemon grass, the sugar and tomato puree.
Stir and bring it to the boil.
Then lower the gas and put the eggs into the sauce and let it simmer for 5 minutes until the sauce has thickened.
We have served the eggs and sauce with prawn crackers, however, you can add this dish to your rijsttafel.
Tip: Buy your tomato puree in a tube in stead of a tin