Tag Archives: keffir lime leaves

Balinese Style Eggs with Keffir Lime Leaves

Standard
Balinese Style Eggs with Keffir Lime Leaves

There are many ways to cook eggs and I think I love every one I’ve encountered.  I like eggs.  They come through in a pinch, they are cheap and taste amazing in pretty much any type of dish from savory to sweet.  This particular recipe came from my older sister Rita.  She and her husband have lived in some amazing parts of the world.  Along the way, she’s picked up languages and recipes.  On our frequent phone conversations we often find ourselves discussing food and our various body parts and why they won’t defy gravity any longer.  This is one of the recipes that she insisted that I try,  telling me that it was “soooo good and soooo easy”.  I trust her judgement so I cooked it up following her directions and she was right.  It was delicious and very easy to make.  The Keffir lime leaves are the key ingredient in this dish.  It makes it rock and roll in your mouth.  This was such a hit at our house that Ryan, my eldest, wanted this to be one of menu items at his Mehndi.  Mehndi means “henna” and can also refer to the parties we have before a wedding.  Ryan and Marie’s Mehndi was the day before their wedding and we had a little over a 100 guests coming to our house.  So  I found myself making a batch of this recipe with 190 eggs.  I have never peeled that many eggs in my life and I hope to never do it again (even though I had help!).  You can pair this with some rice, pita bread or I’ve even mashed up the leftovers into a killer “egg salad” sandwich.

Place all ingredients except for eggs, sugar and keffir lime leaves in a blender and blend until smooth.

Pour tomato puree into hot oil

Add keffir lime leaves and simmer for about 10 minutes

Add eggs and simmer for another 5-6 minutes

Sauce will continue to thicken as it simmers

Balinese style eggs with Keffir Lime Leaves

Balinese Style Eggs with Keffir Lime Leaves

1 dozen eggs, boiled and peeled

4 roma tomatoes, rough chopped

3 tbsp tomato paste

5 cloves garlic

1 1/2 tsp turmeric

1 1/2 inch piece of fresh ginger

1 large onion

1 green chili

1 tsp red chili powder

1 tsp salt

1/2 cup water

8-9 keffir lime leaves

1/4 cup sugar or to taste

1/4 cup oil

In a blender mix together tomatoes, tomato paste, turmeric, garlic and ginger, onion, green chili and chili powder and blend until smooth.  Heat oil in a large saucepan and pour in the tomato mixture along with the keffir lime leaves.  Simmer for 10 minutes until the oil begins to separate out from the tomatoes.  Add sugar to balance out the acidity of the tomatoes, add in the water.  Cook another minute then add the eggs.  Cook another 5 minutes until all the flavors marry together. Take off heat.  Serve with rice, pita bread or naan.