Working on cruise ships introduced me to world cuisine, fast!! It was amazing to look forward to visiting different countries, and trying varying local produce, but also the amazing food onboard the ship. There would be a different theme every night, including Chinese, International night, country and western, Italian and more.
This recipe is from Thursday lunchtimes, on the Holland America line’s Maasdam, when the Indonesian staff would cook lunch poolside on the deck. It was one of my favorites, and I particularly liked these eggs. i spent many years trying to track down the correct recipe, but recently thought of someone who would be able to obtain it for me- the captain!! I messaged, and sure enough, he knew exactly what I was talking about and got the recipe for me!!
So here it is! I made it for Mr Wine With food and he was amazed by it, and now I am sharing it with you!!
WINE NOTE: Fragrant off dry Riesling compliments the equally fragrant Sambal sauce
4oz / 100g /160ml Creamed coconut chopped
14 fl oz / 400ml Water
2 Bay leaves
For the Spice paste
3 Cloves garlic quartered
1/4 cup / 4 tbsp Rapeseed oil
2 Tbsp Sambal oelek chili paste
2 tbsp Tomato paste
1 tbsp Trassi shrimp paste
1 Tbsp minced galangal or galangal paste
Boil eggs the eggs for 10-12 minutes then plunge into cold water to stop them from cooking. When they have cooled, peel the shells off and set aside.
Place the spice paste ingredients in a blender and blend to a paste consistency.
Cook the paste on a high heat for 5 minutes.
Add the cream coconut, water and bay leaf to paste and blend, then place the eggs in the pan and stir around to coat. Simmer for 10 minutes.
Serve on rice or cauliflower rice