Eggs in chili sauce Ibu Winda style

Ingredients for 2 servings:

• 4 eggs
• 40 g carrot(s), grated
• 2 m.-large tomato(s)
• 2 small chili peppers, green
• 4 spring onions
• 2 garlic cloves, fresh
• 15 g turmeric, fresh
• 10 g fresh ginger
• 1 stalk of lemongrass
• 5 g shrimp paste (terasi)
• 3 tbsp peanut oil
• 100 g coconut milk, creamy
• 100 g guava juice
• 15 g palm sugar from the coconut palm
• 1 tbsp soy sauce, light
• 1 tsp instant chicken broth
• n. B. Honey
• n. B. Carrot(s), cut into strings
• 2 kaffir lime leaves
• e.g. peanuts, candied or spiced medicinal beans

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

a popular dish on the Lesser Sunda Islands, this one comes from the province of Nusa Tenggara Barat, Indonesia

Caution: Be sure to wear household gloves when working with chilies and turmeric! Boil the eggs hard for 8 minutes. Rinse and leave in the water. Wash the carrot, trim both ends, and peel. Use a vegetable peeler to peel off about 16 strands for garnishing. Grate 40g of the remaining carrot with a coarse grater. Wash the tomatoes, remove the stems, peel, quarter, deseed, and halve crosswise. Wash the chilies, remove the stems, and slice into fine rings. Wash the spring onions, removing any wilted or damaged leaves. Use only the white and white-green parts. Slice these into fine rings. Trim both ends of the garlic cloves, peel them, and press them dry with a garlic press. Wash, peel, and finely grate the turmeric and ginger. Slice the white part of the lemongrass into thin rings. Crumble the shrimp paste. Remove the stem and tough center of the kaffir lime leaves and finely slice the leaves. Combine the coconut milk and guava juice. Heat a pan, add the peanut oil, and heat until very hot. Add the white onion rings and stir-fry until they begin to brown. Add the turmeric, ginger, and lemongrass and stir-fry for a minute. Add the chilies, grated carrot, and shrimp paste and stir-fry for another minute. Add the tomatoes and let them simmer for a minute. Reduce the heat. Deglaze with half of the coconut milk mixture. Simmer for 5 minutes, adding the remaining mixture. Add the palm sugar and stir until slightly thickened. Season to taste and remove from the heat. Peel the eggs, halve them, and place them cut-side up in the sauce. Garnish with the carrot and lime strands, cover, and let stand over low heat for about three minutes. Divide between serving plates, garnish and serve warm with white rice.