Taluh Mepindang - Spiced Eggs

Ingredients

10 eggs, hard-boiled and peeled
8 Tbs Base Genep (see recipe)
3 salam leaves
450mL water

Method

Place all the ingredients in a medium saucepan, cover and bring to the boil over a high heat.

Reduce the heat to low and let it simmer for 20–30 minutes, or until the liquid has reduced by half.

Place the eggs on a serving platter, either whole or cut into halves, and spoon the sauce over the top

Credits: This is an edited extract from Paon: Real Balinese Cooking by Tjok Maya Kerthyasa and I Wayan Kresna Yasa, published by Hardie Grant Books, RRP $50, available in-stores nationally.

Photo Credits: Martin Westlake