Deviled eggs

Name: Deviled eggs
Ingredients: 6 units.items Eggs; purple food coloring 100% natural; 3 units.items banana shallots; 3 units.items Garlic cloves; 1 units.items Red chili pepper; 40 g Brown soft sugar; 1 units.items Bay leaf; 20 g Ginger; 1 units.items Lemongrass; 80 g sambal trassi; 180 ml Coconut milk; 40 g char siu spices; 3 g roasted sesame seeds with ume; 10 g harinori seaweed

Marbled eggs in a sambal goreng telor sauce.

Recipe for Halloween from our culinary advisor at HANOS Apeldoorn.

Ingredients

6units.itemsEggs

purple food coloring 100% natural

3units.itemsbanana shallots

3units.itemsGarlic cloves

1units.itemsRed chili pepper

40gBrown soft sugar

1units.itemsBay leaf

20gGinger

1units.itemsLemongrass

80gsambal trassi

180mlCoconut milk

40gchar siu spices

3groasted sesame seeds with ume

10gharinori seaweed

Preparation

Put a large pan of water on and add the purple coloring until it is nicely dark.
When the water boils, add the eggs and cook for 3 minutes.
Remove the eggs from the water and gently crack the shell with a spoon.
Return the eggs to the pan and let them sit for another 7 minutes.
Cool the eggs in ice water.
Peel the eggs.

Spread the sauce on a plate.
Place the warm eggs on top.
Garnish with harinori seaweed and ume sesame seeds.

Finely chop the shallots and red chili, and press the garlic cloves.
Sauté the shallots, garlic, and chili in a pan.
Add the sambal and char siu spices and fry briefly.
Add the brown sugar, bay leaf, lemongrass, and ginger, and deglaze with the coconut milk.
Let it simmer gently until the desired thickness is reached.
Season with salt and pepper.