PINDANG TELUR/ EGGS IN SOY SAUCE (4 servings as side dishes)
What you will need:
  • 2 Tbsp peanut oil
  • 3 small shallots, finely sliced
  • 3 Thai chilis (seeded and sliced)
  • 1 clove garlic, crushed
  • ½ tsp finely grated fresh ginger
  • ½ tsp dried shrimp paste/belacan
  • 1 Tbsp vinegar
  • ½ tsp salt
  • 1 Tbsp gula jawa/palm sugar
  • 3 Tbsp soy sauce
  • ½ cup water
  • 4 eggs, hard-boiled and shelled
  1. Heat the peanut oil in a small saucepan and over gentle heat, fry the shallots, chili, garlic and ginger until the shallots are soft and starts to turn golden
  2. Add the dried shrimp paste, mashing with back of spoon. Add vinegar, salt, sugar, soy sauce and water. Cover and simmer until sauce is slightly thickened and smooth. Put in the halved eggs and heat through. Remove and transfer to serving plate
Recipe by What To Cook Today at