All Food Recipes

4 or 6 hard-boiled eggs
3 shallots
2 cloves garlic
4 kemiri (candlenuts)
1 tsp ground ginger
1/2 tsp turmeric
2 or more green chillis
1/2 cucumber
1 tbs clear soya sauce
3 tbs vinegar
2 tsp brown sugar
1 tsp dry mustard
1 cup water
salt
1 tbs vegetable oil

Peel and slice the shallots and garlic and pound them in a mortar with the kemiri until they become a smooth paste. Add the ground ginger and turmeric. Seed the green chillis and chop them finely. Peel the cucumber and slice into thin rounds. Peel the eggs and cut each into four.
In a wok or saucepan, heat the oil and fry the kemiri paste for 1 minute. Add the chillis, soya and vinegar, stir, and let the mixture simmer for a minute or two. Then add the sugar, mustard and water, and some salt, stirring well. Let this sauce simmer for 5 minutes. Taste, and put in the eggs and cucumber, spooning the sauce carefully over the eggs. Keep the heat on under the eggs for another 3 or 4 minutes, then serve immediately with rice.