Steamed egg wrapped in banana leaf
- Eggs 8
- Salt 1/2 tsp
- Ground white
- pepper 1/2 tsp Coconut milk 4 Tbsp
- Red chillies 8
- Shallots 5, peeled and chopped
- Tomatoes 2, chopped Candlenuts 3, toasted and crushed
- Galangal 3-cm (11/2-in) knob, peeled and chopped
- Turmeric 1-cm (1/2-in) knob, peeled and chopped
- Dried prawn (shrimp) paste
- (belacan) 1 tsp
- Lemon grass 5-cm (2-in) length,
- Salt to taste
- Sugar to taste
- Banana leaves 10 sheets, each
- 20 x 20-cm (8 x 8-in)
In many parts of Asia, food is cooked in leaves not only because they are readily available, but also because of the amazing fragrance they impart to the cooked food. Here, the fragrance of the banana leaves and spices all combine to create a mouthwatering dish.
Makes 10 parcels
- Beat eggs with salt and pepper and pour into a steaming tray.
- Steam over rapidly boiling water for 15 minutes until set. Allow to cool, then cut into cubes.
- Remove seeds from chillies using gloved hands if a less spicy dish is preferred. Combine spices in a blender and grind into a paste.
- Divide paste into 10 portions. Spoon each portion onto the centre of a banana leaf. Spread paste out a little and top with some egg cubes.
- Fold one-third of banana leaf, along the grain, down over paste, then fold up remaining leaf. Secure open ends with bamboo skewers. Repeat to make 10 parcels.
- Steam parcels over rapidly boiling water for 15 minutes. Remove from heat and serve hot or at room temperature.