View the original recipe via:
Boil the eggs for 7 minutes and shock them using icy water. Peel the eggs and set them aside.
Meanwhile, roast the kemiri nuts shortly in a dry skillet or frying pan. By roasting the nuts they will get more flavour. Finely chop them up.
Peel the fresh ginger using a little spoon and coarsely slice it into smaller pieces. Peel the shallots and cloves of garlic and also coarsely chop them up. You can choose to remove the seeds from the chilli pepper to make the dish milder.
Create a boemboe by pureeing the kemiri nuts, ginger, galanga, shallots, cloves of garlic, chilli pepper, cumin and salt into a fine paste. You can achieve this by using a mortar and pestle or a small blender.
Heat up a splash of sunflower oil in a deep frying pan and sauté the boemboe. Tie a knot into the lemongrass and add it alongside the lemon- and bay leaves into the pan.
Add in 250 ml water and bring to a boil. Turn down the heat and add in the coconut milk, let simmer for about half an hour until a thick sauce has formed.
Halve the boiled eggs, add to the pan with the sauce. Season the sauce using some salt. Enjoy your meal!