fried eggs in a balinese sauce
5 hard boiled eggs
4 red rawits
1 tsp trasi bakar (roasted shrimp paste)
1 red onion
3 cloves garlic
4 jeruk purut / kaffir lime leaves
1 sereh (lemongrass)
1 tbsp kecap manis (dark sweet soy sauce)
1 tsp asem (tamarind)
100 ml water
Heat in a wok the oil and fry the eggs golden brown. Remove them and let them drain on kitchen paper. Pound or grind the onion, the garlic, the trasi, the rawits and the asem fine into a paste.
Heat in a wok 1 tbsp oil and fry the paste for 2 minutes together with the sereh and the jeruk purut. Add the eggs and the water and let it simmer slowly until the sauce has thickened.