Telur Masak Kicap (Hard-boiled Eggs in Soy Sauce)

To use up Easter Eggs, I prepared this simple malay dish which also contains fried potato wedges and onion rings.  It is normally served with rice and vegetables on the side or for a change, serve in a bowl with baguette.

Ingredients:
6 hard-boiled eggs, to be scratched lightly with a knife

2 tomatoes, to be halved or a few cherry tomatoes (whole)

4 potatoes, to be cut into wedges and deep fried until golden brown

2 big onions, to be sliced into rings and deep fried until soft (not brown)

½ cup dark salty soy sauce (kicap masin)

1 tbsp vinegar

3 tbsp sugar

freshly ground white pepper

a bit of grated nutmeg (buah pala)

1 stalk green or red chillie, to be halved and deseeded

Dry ingredients:

1 pc cinnamon stick

1 pc clove (bunga cengkih))

2 pcs cardamom (buah pelaga)

2 petals star anise (bunga pe’kak)

Blended ingredients:

1 tbsp (level) coriander seeds (ketumbar biji), to be soaked in water

1 tsp (level) cumin seeds (jintan putih), to be soaked in water

3 cloves garlic, to be sliced

1 small onion, to be sliced

5 stalks dried chillies, to be cut into small pieces and soaked in warm water

1½ cm fresh turmeric (for fragrance)

Method:

Heat some oil in a wok and fry the potato wedges until golden brown.  Remove to a plate.  In the same oil, deep fry the onion rings until soft.  Remove to a plate and keep aside.

Heat 3 tbsp oil in a pot.  Add in the blended ingredients and stir-fry till fragrant.  Then, add in the dry ingredients and mix well.  Add in sugar, vinegar, dark salty soya sauce, pepper, grated nutmeg and water (about 1/4 litre).  Mix well and then season with salt to taste.  If necessary, more sugar can be added to taste.

Add in the fried potato wedges, onion rings, hard-boiled eggs, halved tomatoes and green chilli.  Stir well and serve hot with rice & a vegetable dish.

Bon Appetit!