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Gulai Telur Kentang

  • Easy
  • Spicy

Serve: 5 Person

Potato and egg cooked in yellow base spiced coconut milk

  • 10 glass (2 liter) coconut milk medium thickness
  • 1 thumb-size greater galangal, crushed
  • 1 turmeric leaf, tied into a knot
  • 1 asam kandis
  • 5 potato, cut into 4
  • 5 boiled egg

Spice Paste

  • 8 shallot
  • 4 clove garlic
  • 2 tablespoon red chili paste
  • 1 thumb-size ginger
  • 1 thumb-size turmeric, toasted
  • Salt

Freshly squeezed coconut milk that has been boiled and given a little salt, can last for 2 days in room temperature


  1. Bring to a boil, coconut milk with spice paste mix, along with greater galangal and turmeric leaf. Stir occasionally.
  2. Add in potato, mix well.
  3. Add in asam kandis. Cook until potato is tender.
  4. Add in boiled egg, one at a time, bring to a boil, add in asam kandis.
  5. Serve with warm rice.
Dapur Rasamasa

This recipe has been tested in Dapur Rasamasa (Rasamasa Kitchen)


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