Egg and Potato Rendang
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Ingredients
- 8 large eggs, hard-boiled and peeled
- 500 g waxy potatoes, diced
- 400 ml tinned coconut milk
- 5 shallots
- 3 garlic cloves
- 6 dried red chillies
- 1 lemongrass stalk, bruised
- 3 kaffir lime leaves
- 2 tbsp desiccated coconut
- 1 tbsp palm sugar
Nutrition (per serving)
- Calories
- 541 kcal
- Protein
- 21.1 g
- Carbohydrate
- 35.7 g
- of which sugars
- 10.9 g
- Fat
- 33.8 g
- of which saturates
- 21.9 g
- Fibre
- 5.4 g
- Salt
- 0.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the shallots, garlic and dried red chillies to a paste.
- 2
Toast the desiccated coconut in a dry pan for 2 minutes until golden.
- 3
Fry the paste for 6-8 minutes until darkened and fragrant, then add the potatoes, lemongrass and kaffir lime leaves and stir for 2 minutes.
- 4
Pour in the coconut milk, bring to a simmer, cover and cook for 18-20 minutes until the potatoes are tender.
- 5
Stir in the toasted coconut and palm sugar and simmer uncovered for 8 minutes until the sauce thickens.
- 6
Add the hard-boiled eggs and turn gently in the sauce for 5 minutes to warm through and take on colour before serving with rice.
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