KOMPAS.com – The typical yellow egg curry from Padang restaurants generally tastes savory and has mild spices. If you are interested in trying to make it, the materials needed are quite easy to find on the market.
The key to making Padang restaurant-style yellow egg curry is the spices and coconut milk sauce which are cooked using low heat so that the coconut milk doesn’t break.
Also read:
How to make Padang restaurant-style yellow egg curry can be seen in the book “Egg Recipes” by Tim Cita Rasa (2017) published by CV Pustaka Bengawan:
Ingredients for Padang Yolk Egg Curry:
- 10 boiled eggs
- 3 pieces of kandis acid
- 2 bay leaves
- 3 lime leaves
- 2 stalks lemongrass (crushed)
- 3 centimeters galangal (crushed)
- 650 milliliters of water
- 1 small packet of Kara coconut milk
- 1 teaspoon gram
- 1/2 teaspoon stock powder (to taste)
- Cooking oil for frying
Ground spices:
- 5 red onions
- 4 cloves of garlic
- 3 centimeters turmeric
- 3 centimeters ginger
- 1 tablespoon coriander
- 1/4 teaspoon cumin
- 15 red curly chilies
Also read:
How to make Padang Yolk Egg Curry:
1. Saute the ground spices in a little oil until fragrant with bay leaves, lime leaves, lemongrass and galangal. After that, add water, kandis acid, salt and stock powder, then stir until evenly mixed.
2. Add the coconut milk then cook over low heat while stirring so that the coconut milk doesn’t break. After the coconut milk boils, add the boiled eggs and cook again, stirring occasionally, until the sauce thickens slightly.
3. Adjust the taste again with seasoning, then remove from heat and serve sprinkled with fried onions.
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