These can be used to garnish Nasi Kuning, or as a side dish or a party snack.
- 12 hard-boiled eggs
- 3 shallots or 1 onion
- 2 cloves garlic
- a pinch of ginger powdered
- a pinch of chilli powder or freshly ground black pepper
- 3 tbs fresh grated, or desiccated, coconut
- 3 tbs boiled water, still hot
- 1 tbs vegetable oil or clarified butter
Peel and slice the shallots or onion finely. Peel and crush the garlic. Heat the oil or butter in a wok or saucepan, fry the sliced shallots until soft, and add the crushed garlic, ginger, chilli powder and coconut. Mix well in the pan. Add salt and 2 tablespoons of hot water. Cook and continue stirring for 4 minutes. The mixture should be moist, so add remaining 1 tablespoon of hot water to it before you put it into a bowl to cool.*
Now halve the hard-boiled eggs and scoop out the yolks. Mix the yolks with the other prepared ingredients, fill the whites, and garnish with parsley.
*Not everyone likes the chewy, flaky consistency of grated coconut. If you want the mixture to be smooth, blend it in a liquidizer, moistening it with a little extra water or, better still, with a little curry sauce or tomato sauce.