Preserved Egg Ayoma Style
Ingredients
- 8 chicken eggs
- 3 bay leaves
- 1 tumb-length of galangal, bruised
- 2 stalks of lemongrass, bruised
- 50 g palm sugar
- 4 tbsp sweet soy sauce
- 1 teabag (optional)
- Salt, mushroom stock
- Water
- Ground spices:
- 8 cloves of shallots
- 5 cloves of garlic
- 2 tsp coriander
- 4 candlenut
Cooking Instructions
- Boil eggs over medium heat for approximately 3 minutes. Remove from heat and soak in cold water. When the eggs have cooled, peel and set aside.
- Bring water to a boil and add ground spices: bay leaves, galangal, lemongrass, palm sugar, sweet soy sauce, salt, and mushroom stock. Combine well and taste.
- Add eggs and tea. Cook on low heat for about 20 minutes until the eggs turn brown. Remove the teabag.
- Let the eggs remain in the seasoning overnight to enhance their flavor to the fullest. Ready to be served.
Leave a Reply
You must be logged in to post a comment.
No comments yet.