Telur Petis Madura: Madurese Hard-Boiled Eggs in Preserved Fish Sauce
Telur petis Madura is a unique dish of hard-boiled eggs simmered in a sauce of petis, or preserved fish sauce, coconut milk, chillies, and a ton of herbs and spices.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 Hard boiled eggs, peeled
- 4 curly red chillies (or 3 big red chillies), chopped
- 6 shallots, peeled, chopped
- 4 cloves garlic, pelled, chopped
- 2 cm turmeric, peeled, chopped
- 2 cm ginger, peeled, chopped
- 1 lemongrass, use only the white part, bruised, cut into smaller pieces
- 4 fingerroots, thinly sliced
- 2 cm galangal, bruised
- 1 salam leaf
- 2 kaffir lime leaves
- 4 tbsp petis, dilute with a little bit of water, set aside
- 1 tbsp tamarind extract
- 0.5 tsp white pepper powder
- 65 ml instant coconut milk
- 1 tsp palm sugar
- Salt to taste
- 200 ml water
- 2 tbsp cooking oil
Instructions
- 1
Blend into fine paste: chillies, shallots, garlic, turmeric and ginger. Set aside.
- 2
Heat the cooking oil in a wok over medium high heat, then fry the blended spices for around 2 minutes.
- 3
Add lemongrass, fingerroots, galangal, salam leaf and kaffir lime leaves. Continue frying for another 3 minutes until fragrant.
- 4
Add petis and tamarind extract, stir.
- 5
Add white pepper powder, salt and sugar, then add water.
- 6
Add the hard boiled eggs, mix, and then add the coconut milk, stir well.
- 7
Cook until it boils, then reduce the heat to medium low.
- 8
Continue cooking until the sauce is reduced and thickened, around 15-20 minutes.
- 9
Transfer the dish to a serving bowl and serve immediately.