My favorite, always makes me wanna have more than a plate of rice whenever I prepare this egg dish hahah
It has soft shrimp paste as the main ingredient for the sauce and the end result of the flavor of the sauce is rather sweet than fishy. It’s pretty good to be served even only with warm rice.
Petis, the soft shrimp paste is Indonesia origin, it is not easy to find, and only available at stores in Chinatown (if you are in Canada). Some brands are Malaysian, and it is always called petis udang, so it is different from the regular shrimp paste. In Indonesia we know two kinds of shrimp paste, the hard and the soft. The hard is called terasi and the soft one is petis, and petis is ALWAYS dark black, whether it’s Indonesian or Malaysian made. While terasi can be found in most of South East Asian countries, petis can only be found in Indonesia, Malaysia, and Singapore. The Chinese descendants in Malaysia and Singapore refer petis as hae ko.
Ingredients
1/4 cup water (or as needed)
1 1/2 tbsp of shredded palm sugar
vegetable oil
4 red hot chillies, halved
3 cloves of garlic, crushed
8-10 eggs, hard boiled, peeled from the skin
2 tbsp of Indonesian Petis (soft shrimp paste) , or as needed
sugar, salt, and MSG to taste (subtitute MSG with seasoned salt if you like)
Method
- Saute the crushed garlic with the chilies in medium heat then add in the rest of ingredients minus the eggs. Mix well until the desired taste reached.
- Add the peeled eggs into the mixture, cook for about 5 more minutes. Turn off the stove.
- Pour eggs onto a serving plate, and press a bit to flatten the eggs then pour the sauce onto the eggs.
- Serve with warm rice.
Telur Bumbu Petis
Ingredients
- 1/4 cup water or as needed
- 1 1/2 tbsp of shredded palm sugar
- vegetable oil
- 4 red hot chilies halved
- 3 cloves of garlic crushed
- 8-10 eggs hard boiled, peeled from the skin
- 2 tbsp of Indonesian Petis soft shrimp paste , or as needed
- sugar salt, and MSG to taste (substitute MSG with seasoned salt if you like)
Instructions
- Saute the crushed garlic with the chilies in medium heat then add in the rest of ingredients minus the eggs. Mix well until the desired taste reached.
- Add the peeled eggs into the mixture, cook for about 5 more minutes. Turn off the stove.
- Pour eggs onto a serving plate, and press a bit to flatten the eggs then pour the sauce onto the eggs.
- Serve with warm rice.