EGG IN COCONUT MILK

Ingredients:

8 eggs
3 tablespoon or to taste, chili paste
3 cloves garlic, chopped
2 onions, thinly sliced
1½ teaspoon belacan
1 tablespoon peanuts, coarsely ground
2 cups coconut milk
½ cup water
1 tablespoon lemon juice
2 teaspoon palm sugar or brown sugar
2 bay leaves
Salt
Vegetable oil, for frying

Preparation:

1. Boil eggs till hard, let cool, peel shells, leave whole, air dry on a clean tea towel or paper towels
2. Heat oil in a hot wok. When oil is very hot, carefully lower hardboiled eggs, fry turning eggs often to brown as evenly as possible, until a light crust is formed. Remove eggs and drain on paper towels
3. Remove all but 2 tablespoon of oil, add onions, fry until translucent, then add garlic, belacan, peanuts and chili paste, stir-fry for 30 seconds
4. Add coconut milk, water, lemon juice, palm sugar, bay leaves, and the hardboiled eggs and season with salt
5. Bring slowly to a boil, then immediately reduce heat and simmer uncovered until the sauce reduces and thickens