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Indonesian eggs with a yummy peanut sauce


  • Carefully put the eggs in a pot of rapidly boiling water and the second it comes back to the boil, cook for exactly 6 mins. Then remove the eggs and plunge them into iced water. When cold enough, peel and set aside.
  • To make the peanut paste, heat a little oil in a wok (or large non-stick pan) and sauté the garlic, onion, small chillies and peanuts until lightly coloured, continually stirring. Then remove and process well.
  • Return the peanut paste to the wok with the stock, coconut cream, tamarind, lime leaves, sugar, kecap manis and sweet chilli sauce. Mix well and gently cook for about 15-20 mins until thick and fragrant. (The sauce will thicken when cooled.)
  • When ready, heat oil in a bench fryer, deep pot or another wok to 180°C and deep fry the eggs. Then drain on kitchen paper towels and neatly cut each one in half.
  • Arrange the eggs on a large plate, cut side down, sprinkle some of the peanut sauce over the top and garnish with the coriander and sliced long chillies. Serve with extra sauce in a bowl on the side.


  • 12 large eggs
  • vegetable oil
  • 2 plump garlic cloves, crushed
  • ¼ small onion, finely chopped
  • 2 small red chillies, seeded & finely sliced
  • 200 gm unsalted, roasted peanuts
  • 400 ml vegetable stock
  • 150 ml coconut cream
  • 1 tbsp tamarind paste soaked in a little water
  • 3 kaffir lime leaves
  • 50 gm shaved palm (or soft brown) sugar
  • 2 tbsp kecap manis (Indonesian sweet soy sauce)
  • a little splash of sweet chilli sauce
  • vegie oil for deep frying
  • 2 tbsp fresh coriander leaves
  • 2 long red chillies, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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