Wash the eggs, and place them in a deep cooking pot. Top up with enough water to cover the eggs. Bring to a boil over medium heat.

After 10 minutes, lift the eggs out using a slotted spoon and place in cold water.

When the hard-boiled eggs are cool enough to handle, gently crack the shells with the back of a spoon until the entire shell is a network of cracks--do not peel!

Return the eggs to the pot and add in guava leaves, Indonesia bay leaves, shallot skin, garlic skin and salt. Boil until the water has evaporated and eggs are dark brown. I did this step in about 1 hour.

Peel eggs, and set aside.

* During Step 4 above, I normally prepare and make the spice paste, so it’s ready when the eggs are done.

Using a mortar & pestle, or an electric blender, combine all ingredients except Indonesian bay leaves (daun salam), Grind to a smooth paste. If you are using a blender, make sure to add a little bit of water or cooking oil to keep the ingredients moving.

Heat oil in a wok on medium fire, then add in the spice paste and salam

leaves, and stir-fry until fragrant or until the spice paste changes to a

golden color (do not add any additional seasonings).

Place two tablespoons of the cooked Balinese spice paste into the wok, and pour in 3/4 cup of hot water.  Stir well.  Then add in two Indonesian bay leaves, and simmer until aromatic.

Place in the cooked eggs, and stir well.  Continue to simmer until the water reduces to half and thickens.  Serve as a side dish.