Indonesian Tomato Egg Curry

1.Bring a small pot of water to a boil. Gently add the egg and boil for 8 minutes to achieve a hard-boiled egg. Remove the egg, cool under running water, peel, and set aside.

2.Heat vegetable oil in a medium skillet or saucepan over medium heat.

3.Add the minced garlic and sliced onion to the oil. Sauté for 3-4 minutes until the onion becomes translucent and the garlic is fragrant.

4.Add the sliced curly red chilies and cook for another 1 minute, stirring frequently to release their aroma.

5.Add the chopped tomatoes to the pan and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and break down into a thick sauce.

6.Season the tomato mixture with Sasa seasoning and salt. Stir well to combine all flavors.

7.Pour in 100 ml of water to loosen the sauce slightly. Bring to a gentle simmer and cook for 3 minutes to meld the flavors.

8.Cut the peeled hard-boiled egg in half and gently place it into the curry sauce. Spoon some sauce over the egg and simmer for another 2 minutes to allow the egg to absorb the flavors.

9.Remove from heat and transfer the tomato egg curry to a serving dish.

10.Serve the Indonesian Tomato Egg Curry hot, accompanied by steamed white rice.