Telur Bacem is Indonesian-style braised sweet soy sauce eggs. They are sweet and savory with tons of flavor, perfect for a side dish to any meal or as a snack.
Toast the coriander seeds and candlenuts lightly on a frying pan until fragrant. Cool completely before using.
Grind aromatics – With a spice grinder or mortar and pestle, grind toasted coriander seeds and candlenuts into powder. Add shallots and garlic and grind into a thick paste.
Saute aromatics – In a big wok or frying pan, heat oil on medium heat. Add the paste and stir fry until fragrant. Add lemongrasses, salam leaves. ginger, and galangal. Stir fry for 1 minute.
Add liquid and seasonings – Pour in coconut water, water, sweet soy sauce, palm sugar block, tamarind, salt, ground white pepper, and granulated mushroom bouillon. Stir until well incorporated.
Add eggs and boil – Drop in the eggs carefully. Bring the pot to boil. Lower the heat to low heat and let it simmer for 1 hour, stirring the eggs every 15 minutes for even browning.
Marinate – Turn off the heat and cover the pan with a lid. Let the eggs soak in the braising liquid for at least 12 hours or overnight to make the eggs darker in color and absorb the seasonings better.
Serve – Remove the eggs from the liquid before serving. Serve warm or at room temperature.
Notes
Candlenuts help to thicken the sauce. They are optional and you can omit them.Coconut water is optional, but it does help to make the sauce darker and taste better.Storage – You can store the marinated eggs, submerged in the sauce, in the refrigerator for up to a week.