Cager Telur: Madurese Boiled Eggs & Cabbage Curry
Cager telur is an egg and cabbage curry from the island of Madura. Unlike other curries in Indonesia, it doesn’t contain coconut milk, but is nevertheless creamy from candlenuts.
- Prep time
- 25 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 hard boiled eggs, peeled
- 200 gr white cabbage, cut into bite sized pieces
- 2 big red chillies, sliced diagonally
- 6 shallots, peeled, chopped
- 2 cloves garlic, peeled, chopped
- 3 candlenuts, chopped
- 4 cm turmeric, peeled, chopped
- 2 cm ginger, peeled, chopped
- 2 cm galangal, peeled, chopped
- 2 kaffir lime leaves
- Salt to taste
- A pinch of sugar
- 3 tbsp cooking oil
- 200 ml water
- Fried shallots and garlics for garnish
Instructions
- 1
Deep fry the eggs until golden brown (around 2 minutes each side), set aside.
- 2
Blend into a fine spice: shallots, garlic, candlenuts, turmeric, ginger and galangal.
- 3
Heat the cooking oil in a wok over medium high heat, then sauté the blended spices and kaffir lime lime leaves until fragrant (around 3 minutes).
- 4
Add salt and sugar.
- 5
Add the water and let the mixture boil.
- 6
Add the eggs, and cook for about 5 minutes.
- 7
Add cabbage and sliced chilies, cook for another 5 minutes.
- 8
Transfer the dish into a serving bowl and garnish with fried shallots and garlics.