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This is an Indonesian inspired dish where we have included boiled and fried crispy free range eggs as the choice of protein coated in sweet, sour and spicy flavours within the sauce. We demonstrate how to create a well rounded chilli paste and the process of separating the oil from the chilli paste known as “pecah minyak” translated to “breaking the oil”. You can use this chilli paste as the base for other culinary dishes too being quite versatile comprising of all fresh ingredients without the need for any ground spices. Some versions of this recipe don’t include coconut milk where the eggs are just coated in the chilli paste but to help mellow down the heat and provide a subtly sweet and nutty flavour while creating a smooth sauce, we have opted to include it. Please like/share our video and don’t forget to check us out on facebook.com/cookingwithfranky