Tag Archives: Eggs

Balinese Style Eggs with Keffir Lime Leaves

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Balinese Style Eggs with Keffir Lime Leaves

There are many ways to cook eggs and I think I love every one I’ve encountered.  I like eggs.  They come through in a pinch, they are cheap and taste amazing in pretty much any type of dish from savory to sweet.  This particular recipe came from my older sister Rita.  She and her husband have lived in some amazing parts of the world.  Along the way, she’s picked up languages and recipes.  On our frequent phone conversations we often find ourselves discussing food and our various body parts and why they won’t defy gravity any longer.  This is one of the recipes that she insisted that I try,  telling me that it was “soooo good and soooo easy”.  I trust her judgement so I cooked it up following her directions and she was right.  It was delicious and very easy to make.  The Keffir lime leaves are the key ingredient in this dish.  It makes it rock and roll in your mouth.  This was such a hit at our house that Ryan, my eldest, wanted this to be one of menu items at his Mehndi.  Mehndi means “henna” and can also refer to the parties we have before a wedding.  Ryan and Marie’s Mehndi was the day before their wedding and we had a little over a 100 guests coming to our house.  So  I found myself making a batch of this recipe with 190 eggs.  I have never peeled that many eggs in my life and I hope to never do it again (even though I had help!).  You can pair this with some rice, pita bread or I’ve even mashed up the leftovers into a killer “egg salad” sandwich.

Place all ingredients except for eggs, sugar and keffir lime leaves in a blender and blend until smooth.

Pour tomato puree into hot oil

Add keffir lime leaves and simmer for about 10 minutes

Add eggs and simmer for another 5-6 minutes

Sauce will continue to thicken as it simmers

Balinese style eggs with Keffir Lime Leaves

Balinese Style Eggs with Keffir Lime Leaves

1 dozen eggs, boiled and peeled

4 roma tomatoes, rough chopped

3 tbsp tomato paste

5 cloves garlic

1 1/2 tsp turmeric

1 1/2 inch piece of fresh ginger

1 large onion

1 green chili

1 tsp red chili powder

1 tsp salt

1/2 cup water

8-9 keffir lime leaves

1/4 cup sugar or to taste

1/4 cup oil

In a blender mix together tomatoes, tomato paste, turmeric, garlic and ginger, onion, green chili and chili powder and blend until smooth.  Heat oil in a large saucepan and pour in the tomato mixture along with the keffir lime leaves.  Simmer for 10 minutes until the oil begins to separate out from the tomatoes.  Add sugar to balance out the acidity of the tomatoes, add in the water.  Cook another minute then add the eggs.  Cook another 5 minutes until all the flavors marry together. Take off heat.  Serve with rice, pita bread or naan.

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Yellow Split Pea and Egg Curry

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Yellow Split Pea and Egg Curry

If you are short on funds but want something super tasty and pretty easy to make, it’s this dish.  South Asians refer to any kind of split peas, legumes and lentils as “Daal”.  We cook them in a variety of ways and in Bengali we even refer to “Daal” as the “poor man’s meat”.  When I went home to Bangladesh earlier this year, I visited a lot of Child Development Centers where kids get an awesome education and one meal per day. That one meal per day literally saves lives. Egg curries are included twice a week as a cheap source of protein  along with “Daal” of course, and the kids always love it.  I loved eating egg curries as a child as well.  I used to save the yolk until the very end, like a reward.  So I decided to combine “Daal” with a more traditional Egg Curry.  The result is twice the nutritional value and a very tasty dish.  This is delicious served with plain white rice or a vegetable rice palao or lemon rice.

This mixture is what Bengalis call "Gorom Mosla" meaning "hot spices" It lays the foundation of most savory curry dishes

Cumin, Turmeric and Chili powder. The trifecta of any good curry dish

Boil the yellow split peas with half a chopped onion, turmeric, cumin and salt

Cooked yellow split peas

Hard boil a dozen eggs

Saute onions in vegetable oil with crushed Cardamom pods, bay leaves, whole cloves and cinnamon sticks

Add Turmeric, Chili and Cumin along with the garlic and ginger paste and stir fry (make sure to add the salt)

Add the peeled boiled eggs to the sauce mixture

Stir fry gently for a few minutes

Add cooked yellow split peas and water and simmer for 4-5 minutes

Add coconut milk to the mixture and simmer for another couple minutes

Serve with plain white rice or with a vegetable rice Palao

Here’s the recipe:

Yellow Split Pea and Egg Curry

1 dozen hard-boiled eggs

1 1/2 cups of dried yellow split peas

1 large onion, chopped and divided

1/4 cup oil

5 Cardamom pods

2 Cinnamon Sticks

5 whole Cloves

3 bay leaves

2 1/2 tsp Turmeric

1 1/2 tsp Red Chili powder

2 1/2 tsp Cumin

1 1/2 tsp kosher salt

4-5 whole garlic

1 inch piece of fresh ginger (combine the garlic and ginger together in a paste)

1 can of Coconut Milk

5 cups of water

Place the eggs in a large pan with cool water to boil.  In the meantime, in a medium sauce pan wash the yellow split peas and put 4 cups of water, half chopped onion, 1/2 tsp salt, 1 tsp cumin and 1 tsp turmeric and bring to a boil.  After mixture is boiling, lower temperature to simmer and cover to cook in a back burner until tender and water is dried up (about 20 minutes or so).  Take the hard-boiled eggs, cool, peel the shells and set aside.

In a large 5-6 quart dutch oven style pan, heat oil.  Add the rest of the chopped onion, crushed cardamom pods, whole cloves, bay leaves and cinnamon sticks.  Stir fry for a few minutes until fragrance is released.  Add in Cumin, Turmeric, Chili powder and garlic/ginger paste stir fry another minute or so.  Add the remaining salt and the hard-boiled eggs, gently stir to coat the eggs in the sauce.  Add the cooked split yellow peas and a cup of water.  Cover and simmer for about 5-7 minutes until all the flavors are incorporated.  Add the can of coconut milk and stir.  Simmer an additional 2 minutes.  Serve hot with  vegetable rice palao or plain white rice.

Nasi Goreng ~ Indonesian Style Fried Rice

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Nasi Goreng ~ Indonesian Style Fried Rice

There are so many ways to cook rice, the possibilities are endless.  The continent of Asia alone has about a thousand variations.  I love how the same spices used in slightly different combinations can produce a totally different taste.  Nasi Goreng is an Indonesian style of fried rice.  There are many different ways of making Nasi Goreng, some people add prawns, steak or chicken, others add a variety of vegetables, basically whatever is leftover and on hand.  But some of the basic spices don’t change.  The key to Nasi Goreng is using Kecap Manis or Sweet Soy Sauce.

Kecap Manis or Sweet Soy Sauce

Kecap Manis is made from fermented soy, date palm sugar (jaggery) and several other spices.  It is quite thick and has several layers of flavor that is very different from regular soy sauce.  It is delicious.  The other must have items in Nasi Goreng are red chilis and Sambal Oelek.  I like to use both.

Red Chilis and Sambal Oelek

Sambal Oelek is a red chili paste found in any Asian super market (same place where you’d pick up some of the Kecap Manis).  Cumin and Coriander are also used.  This adds a slight smoky flavor and balances out the sweetness of the Kecap manis and the heat of the red chilis.

Even though garlic, cumin, coriander and chilies are regularly used in South Asian cooking, when combined with the Sambal Oelek and Sweet soy sauce it completely changes the taste.  This dish is widely eaten in Malaysia, Singapore and of course Indonesia.  Served hot with that wonderful fried egg on top, it is amazing.  You can’t stop eating it!

Left over Basmati Rice

Make a well in the middle of the wok and add eggs to the mixture

Add rice to vegetable mixture

Add caramelized onion

Nasi Goreng served with fried egg

Here’s the recipe:

Nasi Goreng

6 cups cooked rice (preferably overnight)

2 large eggs

Salt according to taste

6 tablespoons cooking oil

3 cloves of finely chopped garlic

1 onion, finely chopped

2 red chilies, seed removed and sliced finely

1 teaspoon Cumin

1 tsp Coriander seeds

1 1/2 teaspoons sugar

2 tbsp Kecap Manis (sweet soy sauce)

2 tsp Sambal Oelek

3 Stalks of celery, chopped

1 whole tomato, seeded and chopped

½ cup frozen green peas

4 finely chopped scallions

Additional eggs to serve over rice

1 large onion, thinly sliced (for caramelized onion)

In a large frying pan or wok heat oil and add 1 large onion very thinly sliced (using mandolin really helps to keep it very thin).  Cook until onions are dark golden brown in color and place in a paper towel lined pan.

Beat the eggs in a bowl until foamy. Add a little salt according to taste. Set aside. Use a food processor to process the onion, chili, tomato, Sambal Oelek, garlic, sugar, cumin and coriander until it became a thick paste.

In the same pan that the onions were caramelized earlier add the processed paste and cook until it is fragrant. Add the vegetables except for the sliced scallions and stir fry for a few minutes.  Make a well in the middle of the pan and add beaten eggs.  Stir fry eggs until cooked and mix in with the rest of vegetables.  Finally add in the cooked rice and a more cooking oil if necessary. Add the Kecap Manis (Sweet Soy Sauce) and scallions and continue frying for another 30~60 seconds, until it is well incorporated. Finally add caramelized onions and toss.

Scoop from the wok onto a plate and serve with a fried over-easy egg on top.  If using as a side dish then serve without the egg on top.