6 fried eggs
100 ml thick coconut milk
20 g whole cayenne pepper
2 bay leaves
15 g galangal
5 g salt
10 g brown sugar
5 g sugar
10 g chicken powder
500 ml water
20 g fried onions
For the spice paste:
50 g shallots
30 g garlic
20 g curly red chili
9 g candlenut
In a food processor or mortar and pestle, blend the shallots, garlic, curly red chili and candlenuts until smooth.
In a pan on medium heat, fry the blended paste until fragrant or when you see oil coming out.
To the pan, add water and coconut milk, mix well and bring to a boil, then reduce heat to low.
To the pan, add the fried eggs, stirring slowly. Cook until the liquid has reduced, or about 30 mins.
Place the fried eggs with the sambal into your serving bowl.
Garnish with fried onions.
Your dish is now ready to serve!