Telor Ceplok Bumbu Pecel: A Delightful Indonesian Dish
Ingredients:
- 8 pieces of fried eggs (telor ceplok) without seasoning
- 1 stalk of lemongrass (sereh), bruised
- 1-inch piece of galangal (lengkuas), sliced
- 1 cinnamon stick
- 250 ml water
- Oil for frying
- Brown sugar (gula merah) to taste
- Salt to taste
- For the spice paste (bumbu halus):
- 3 cloves of garlic
- 4 shallots (bawang merah)
- 6 red curly chilies (cabe keriting merah)
- 100 grams of roasted peanuts (kacang tanah goreng)
Steps:
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Prepare the Spice Paste:
- In a blender or food processor, combine the garlic, shallots, red curly chilies, and roasted peanuts. Blend until you achieve a smooth paste. This will form the base of your flavorful sauce.
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Cook the Aromatics:
- Heat a generous amount of oil in a pan over medium heat. Once hot, add the bruised lemongrass, sliced galangal, and cinnamon stick. Sauté until fragrant, allowing the flavors to infuse the oil.
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Add the Spice Paste:
- Incorporate the prepared spice paste into the pan. Cook the paste, stirring frequently, until it becomes aromatic and the oil begins to separate from the mixture.
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Add Liquid Ingredients:
- Pour in 250 ml of water and stir to combine. Add salt and brown sugar to taste. Allow the mixture to come to a gentle boil.
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Simmer the Eggs:
- Gently add the fried eggs (telor ceplok) into the pan. Simmer until the sauce reduces slightly and the eggs are well-coated, absorbing the rich flavors of the spice paste. This should take about 10-15 minutes.
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Final Touches:
- Adjust the seasoning with additional salt or sugar if needed. Once the sauce has thickened and the eggs are fully seasoned, remove from heat.
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Serve:
- Transfer the Telor Ceplok Bumbu Pecel to a serving dish. This dish pairs beautifully with steamed rice and a side of fresh vegetables.
Enjoy this delightful Indonesian recipe that brings together the richness of roasted peanuts and the fragrant spices in a harmonious blend. The result is a savory and slightly sweet dish that is sure to impress at any meal.
