Indonesian rice dish with sayur beans and spicy eggs

Serves: 4
Preparation time: 1 hour
Ingredients:

For the sauce:
-      2 onions, finely chopped
-      4 garlic cloves, crushed
-      4 tsp laos (or ground ginger)
-      2 tbsp sambal oelek chilli paste
-      200 ml coconut milk
-      2 cubes vegetable or chicken stock
-      1 tub Food Fellows Tomato Base
-      dash of lemon juice
-      oil or olive oil for cooking

For the spicy eggs:
-      6-8 eggs
-      1.5 tsp ground cumin
-      1 tsp ground coriander

For the sayur beans:
-      400 grams green beans
-      1 fresh chill pepper, finely sliced
-      2 slices fresh ginger or 3 tsp ground ginger
-      1 tsp lime zest

To serve:
300 grams rice

Preparation:
1.      Start by making the sauce. Heat a little olive oil in a saucepan. Gently fry the onions and the garlic for two to three minutes.
2.      Add the laos (or ground ginger), the sambal chilli paste, coconut milk, stock cubes, and Food Fellows Tomato Base. Stir well and bring to the boil. Turn down the heat and allow the sauce to thicken for 25 minutes. Taste the sauce and season with a little lime juice. Season with salt and pepper if needed.
3.      Pour half of the sauce into another saucepan. One half is the sauce for the sayur beans, the other half the sauce for the spicy eggs.
4.      Add the cumin and coriander powder to the sauce for the spicy eggs and stir well. Set the saucepan aside.
5.      Add the fresh pepper, ginger (or ground ginger), and lime zest to the sauce for the sayur beans and leave to thicken for a further 20 minutes on low heat.
6.      In the meantime, cook the green beans until done and cook the eggs to the desired doneness. Peel the eggs.
7.      Cook the rice according to the instructions on the packaging.
8.      Add the beans to the sayur sauce and the eggs to the other sauce.

Serve immediately.

Please contact us if you have any questions