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In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
6 Telur, 4 sm Kecap manis, 2 sm Teh hitam, 1 sm Garam
3 Daun salam, 300 ml Kaldu, 3 st Bumbu ngohiong, Minyak
2 cm Jahe-geprek, 1 Bunga lawang, 3 sm Kecap asin, Air
5 cm Kayu manis, 2 Cengkeh
Haluskan:
2 Kemiri, 4 Bawang merah, 2 Bawang putih, 2 st Ketumbar
½ st Lada, Garam secukupnya
Cara membuat
Rebus matang telur, angkat, pukul2 perlahan kulitnya dng sendok untuk meretakkan. Masukkan telur bersama teh, cengkeh, kecap asin, 2 st bumbu ngohiong, garam ke panci, didihkan & rebus 10 menit. Matikan api, biarkan telur di dalam air sampai air dingin, angkat & kupas. Sisihkan.
Tumis bumbu halus, jahe & salam. Mskan telur, kecap mns, kayu manis, bunga lawang, 1 st bumbu ngohiong & kaldu. Masak di api kecil hingga kuah mengental & telur kecokelatan.
Ingredients
6 Eggs, 3 tbsp salty Soy sauce, 4 tbsp sweet Soy sauce
2 tbsp Black tea, 3 Bay leaves, 300 ml Broth, 2 Cloves
3 tsp Chinese 5-spice powder, 2 cm Ginger-crushed, Oil
5 cm Cinnamon, 1 Star anise, 1 tbsp Salt, Water
Grind into a paste:
4 Shallots, 2 Garlic cloves, 2 tsp Coriander, enough Salt
2 Candlenuts, ½ tsp Pepper
Directions
Hard boil the eggs & then remove them from water. Tap all over the egg's shell with the back of a spoon to crack it evenly. Return the eggs to the pot & then put in tea, cloves, salty soy sauce, 2 tsp 5-spice & salt. Bring it to a boil & simmer for 10 minutes. Turn off the stove, let eggs steep in the pot until the water cool down; drain & peel off the shells.
Sauté spices paste, ginger & bay leaves. Add in eggs, sweet soy sauce, cinnamon, star anise, 1 tsp 5-spice powder & broth. Cook over low heat until the sauce thickens & the eggs are dark brown.
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