Home > Semur Telur (Hard Boiled Eggs and Potatoes in Sweet Coconut Milk Sauce)

Semur Telur (Hard Boiled Eggs and Potatoes in Sweet Coconut Milk Sauce)

Posting Date: 07/03/17

Semur Telur (Hard Boiled Eggs and Potatoes in Sweet Coconut Milk Sauce)

Semur Telur (Hard Boiled Eggs and Potatoes in Sweet Coconut Milk Sauce) is a vegetarian version of Semur Ayam (Chicken Stew with Potatoes and Sweet Soy Sauce). It is normally served with other dishes or you can serve it by itself with warm rice. My mom used to make it whenever she made Ketupat Sayur (Rice Cake and Vegetables in Coconut Milk Sauce). She used less coconut milk or even no coconut milk when she made it because Ketupat Sayur uses coconut milk already.

In the recipe, I use jalapeno pepper while traditionally red chili pepper is used. You can use red chili pepper if you can find it in the stores. To reduce the heat from the jalapeno pepper, you can remove the ribs and seeds of the pepper. However, if you like the heat, you can leave them. I prefer not to have my dish too sweet, so I normally use less sweet soy sauce than some Javanese people. If you like it sweeter, use more sweet soy sauce.

The recipe serves 4 people.


  • 4 hard boiled eggs, peeled
  • 3 medium size potatoes, peeled and diced into bite size
  • For frying potatoes: vegetable oil
  • For spice paste: 2 small shallots or 1 large shallot, halved
  • For spice paste: 3 cloves of garlic, halved
  • For spice paste: 1 jalapeno pepper, deseeded and ribs removed. If you have high tolerance to heat, you can leave the seeds and ribs. However, if you cannot handle the heat at all, you can skip using jalapeno pepper.
  • For spice paste: 1 candlenut, cut into 2. If you cannot find it in your Asian store, you can substitute it with macadamia nut or cashew nut.
  • For spice paste: 1/2" fresh ginger, cut into 4
  • 1.5 tablespoons vegetable oil
  • 1 bay leaves
  • 1/4 teaspoon nutmeg powder
  • 1/2 teaspoon coriander powder
  • 1/2 cup coconut milk or about 150 ml
  • 4 tablespoons water
  • 1/4 teaspoon pepper or to taste
  • 1/2 teaspoon salt or to taste
  • 2.5 tablespoons sweet soy sauce or to taste


  1. Turn on the stove to medium high. Add vegetable oil to a pan. Once the oil is hot, fry diced potatoes until golden brown on all sides. Remove potatoes and place them on a plate lined with paper towel.
  2. While the potatoes are being fried, place shallots, garlic, jalapeno pepper, candlenut, and ginger in a food processor. Process the spices until they become smooth paste.
  3. Once potatoes have been fried, heat up 1.5 tablespoons of vegetable oil on a pan at medium heat. Add spice paste, bay leave, nutmeg powder, and coriander powder into the pan. Saute them until they become fragrant and the spices become soft and translucent. Add hard boiled eggs, potatoes, coconut milk, water, salt, pepper, and sweet soy sauce. Stir the liquid using rubber spatula. Reduce the heat to low and keep stirring it until it is boiling. Taste it and add more salt, pepper, or sweet soy sauce if necessary. Let the liquid slightly thicken. Remove from the heat and turn off the stove.
  4. Serve with warm rice.

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