Its been ages since I last posted a new dish, thanks to my beloved architecture course, I did however manage to squeeze some time out of my busy schedule to make a little snack for Yee Herng in celebrating her birthday. Partly as I was still under my vegan curfew, I opted to make something vegetarian, not totally vegan, but suitable for those who only choose not to take meat.
1 dozen eggs
3 pc khaffir lime leafs (finely chopped)
10g black woody fungus (rinsed and finely chopped)
10g roasted peanuts (coarsely crushed or chopped)
2 tbsp vegetable oil
salt, sugar and pepper to taste
4 tbsp lime juice
2 tbsp curry powder
1 tbsp turmeric powder
1 tbsp hot paprika/ chili powder
pinch of lemon grass
lime juice (to add body)
1. Boil the eggs in hot water for about 5-8 minutes or until they are thoroughly cooked. Leave to cool and peel off egg shells.
2.While waiting for the eggs to cook, heat oil in a small pot or pan, saute the woody fungus, add salt and sugar to brown. Remove from heat.
3. Halve the de-shelled eggs, remove the yolks and place in the woody fungus pot earlier, mash the yolks, add salt and pepper to taste, followed by lime juice, khaffir lime leafs and roasted peanut at the end. Mash and mix everything well.
4. Shape the mixture into a small-ball-size and fit back into the cooked egg whites, like they've never been touched.
5. To make the sauce, roast the curry powder, turmeric powder, hot paprika powder and lemon grass in a dry sauce pan, add oil to the mixture, saute for 2 minutes, add extra lime juice to give dilute everything and add body. Done, spoon over the stuffed-eggs.