Rendang eggs is a typical Indonesian dish which is super tasty and still vegetarian. This is one of my favorite recipes from the Indonesian cuisine.
A new year, a new foodblogswap. I got the Dutch blog Duizenden1dag of Martine assigned. A recipe from my website is going to be made by Lysanne of the Dutch blog Joansstory (indeed the soft buns foodblogswap was a recipe of her blog). After some search at Martines website, which contains numerous different recipes, I discovered a recipe that gives me such a great childhood memory: Rendan eggs, original from Indonesia.
My neighbor from my young years was married to an Indonesian man. Every birthday party there was a table filled with Indonesian appetizers. And I that was just on the right moment, because whole week I was smelling all the preparations, and it smelled amazing. On the birthday party there were a lot of plates full with delicious treats, but my favorite were the rendang eggs. I didn’t retrieve the recipe, until this foodblog swap. So Martine thanks a lot for sharing, I’ve enjoyed this recipe so much!
- These eggs can be prepared a day before you want to eat them and will be even more delicious because al the flavors are even better developed. Store them in the refrigerator and warm on low heat
- I’ve got eggs from my own girls. Make sure you use a bit older eggs, they will peel a bit easier.