Peranakan-style Ayam Lemak Huevos Ahogados

Ingredients

In this Peranakan adaptation, we replace the traditional tomato-based sauce of Huevos Ahogados with a spicy coconut broth inspired by Ayam Lemak. The original dish is typically served with tortillas, but in this version, we pair it with fragrant steamed rice, a staple in Peranakan cuisine. The spices used in the Peranakan version are also different, incorporating flavors like lemongrass, galangal, and turmeric to give it a unique twist. We alse have the original recipe for Huevos ahogados, so you can check it out.

• 6 large eggs 6 large eggs
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 2 kaffir lime leaves 2 kaffir lime leaves
• 1 thumb-sized piece of galangal, sliced 1 thumb-sized piece of galangal, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili paste 1 teaspoon chili paste
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• Salt to taste Salt to taste
• Steamed rice, for serving Steamed rice, for serving
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 28g, 20g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 10g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the lemongrass, kaffir lime leaves, and galangal. Sauté until fragrant.
2. 2.
   Add the turmeric powder and chili paste to the pan. Stir well to combine.
3. 3.
   Pour in the coconut milk and bring to a gentle simmer.
4. 4.
   Add the tamarind paste and palm sugar to the pan. Stir until the sugar has dissolved.
5. 5.
   Carefully crack the eggs into the simmering coconut broth, spacing them evenly.
6. 6.
   Cover the pan and let the eggs poach in the broth for about 5 minutes, or until the whites are set but the yolks are still runny.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Peranakan-style Ayam Lemak Huevos Ahogados over steamed rice, garnished with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its flavors.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder. Use 1 teaspoon of powder for every 1 tablespoon of fresh galangal.
• Chili paste — Adjust the amount of chili paste according to your spice preference. Add more for a spicier dish or reduce it for a milder version.
• Tamarind paste — If you don't have tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For a richer flavor, you can add a splash of fish sauce to the coconut broth.
• If you prefer a thicker sauce, simmer the coconut milk for a few extra minutes before adding the eggs.
• Customize the spiciness by adjusting the amount of chili paste or adding fresh chili peppers.
• Garnish with sliced red chili for an extra pop of color and heat.
• Serve with a side of pickled vegetables to complement the flavors of the dish.

Serving advice

Serve the Peranakan-style Ayam Lemak Huevos Ahogados hot over steamed rice. The creamy coconut broth and tender poached eggs pair perfectly with the fluffy rice. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the Peranakan-style Ayam Lemak Huevos Ahogados in a shallow bowl, allowing the vibrant yellow eggs and creamy coconut broth to take center stage. Sprinkle some chopped cilantro on top for an added touch of green. Serve with a side of steamed rice on a separate plate.