Pecel Tempe Terong Telor Ala Jawa Timur (Coconut Milk Soup)
Indulge in the rich and savory flavors of East Java with this delightful Pecel Tempe Terong Telor recipe, featuring tempeh, eggplant, and eggs in a creamy coconut milk broth. This dish is a perfect balance of spicy, sweet, and aromatic, enhanced by the freshness of basil leaves. Whether you’re a seasoned cook or just beginning your culinary journey, this recipe will guide you through creating a flavorful and satisfying meal.
Ingredients
- 1/2 Block Tempeh
Cut into bite-sized pieces for easy cooking. - 2 Small Purple Eggplants
Cleaned and cut as desired (no need to peel). - 2 Eggs
Wrapped in plastic to prevent contamination. - Grated Coconut
(Available at the market for approximately Rp2,000)
Used to make fresh coconut milk. - Water
Sufficient for extracting coconut milk.
For the Spice Paste:
- 5 Cloves Garlic
- 3 Large Red Chilies
- 7 Red Bird’s Eye Chilies
- 1 Medium Red Tomato
- Salt
- Sugar
For Garnish:
- 1 Bunch of Basil Leaves
Cleaned and trimmed to use only the leaves.
Instructions
-
Prepare the Ingredients:
- Cut the tempeh and eggplant into your preferred sizes. Wash the eggplant thoroughly; there’s no need to peel it.
- Wrap the eggs in plastic wrap to prevent contamination from other ingredients.
-
Prepare the Spice Paste:
- Peel the garlic cloves. Remove the stems from the red chilies and bird’s eye chilies. Wash all the chilies and the tomato.
- Place the garlic, red chilies, bird’s eye chilies, and tomato in a steamer basket.
- Steam the ingredients by placing them in a steamer or a magic com steamer with water underneath. Set the steamer to cook and wait until the garlic turns transparent, the tempeh releases a fragrant aroma, and the eggplant turns a dark purple.
-
Make the Coconut Milk:
- While the spices are steaming, extract the coconut milk by squeezing grated coconut and collecting the milk in a pan.
-
Blend the Spice Paste:
- Once the steamed ingredients are ready, remove them from the steamer.
- Peel the eggs and set aside. Combine the steamed garlic, red chilies, bird’s eye chilies, and tomato in a mortar and pestle. Add salt and sugar to taste, and grind until you achieve a coarse paste.
-
Cook the Dish:
- Peel the eggs and set them aside. Gently press the tempeh so it remains intact but slightly crushed.
- Arrange all ingredients (tempeh, eggplant, and eggs) in a pan without turning on the heat yet.
- Pour the coconut milk over the ingredients and cover the pan.
- Turn the heat to medium and bring the coconut milk to a simmer. Stir occasionally, and adjust seasoning with additional salt and sugar as needed.
-
Finish and Serve:
- Once the flavors meld and the coconut milk has simmered, turn off the heat.
- Add the fresh basil leaves to the pan, cover, and let it sit for about 5 minutes to allow the basil to wilt.
- After the dish has slightly cooled, it’s ready to be served.
Enjoy this comforting and aromatic Pecel Tempe Terong Telor with steamed rice or on its own for a satisfying meal. The blend of spices and fresh basil creates a mouthwatering experience that captures the essence of East Javanese cuisine.
