Beside cooked for your daily menu, opor telur (egg coconut soup) is also a common dish in islamic holy festival. this dish is usually served with sambal goreng (beef in fried coconut milk sambal) or sayur godog (vegetables in coconut milk sauce) to accompany ketupat (rice cakes in coconut leaf wrapping).
8 eggs, hard-boiled
1 salam (indonesian bay)leaf
1 lemongrass, crushed
6 lime leaves, midribs removed
250 ml coconut milkfrom second press of ½ coconut
1 teaspoon brown palm sugar
1 teaspoon salt
50 ml coconut creamfrom ½ coconut
½ teaspoon tamarind
2 tablespoons cooking oilfor sautéing
ground spices blend:
6 cloves shallot
3 cloves garlic
4 candlenuts, toasted
2 cm turmeric
1 cm galangal
½ teaspoon coriander seeds,toasted
1. Fry eggs until crusted. Set it aside.
2. Heat cooking oil. Sauté ground spices blend, salam leaves, lemongrass, and lime leaves until fragrant.
3. Add in eggs. Stir it well.
4. Pour in coconut milk, tamarind, brown sugar, and salt. Cook it until thickened.
5. Add in coconut cream. Cook it until the sauce is thickened and reduced. Remove it from heat.
6. Opor Telur (Egg Coconut Soup) is ready to serve.
