Cempedak Skin Stir-Fry with Scrambled Eggs
This delightful recipe for Cempedak Skin Stir-Fry with Scrambled Eggs is a unique and flavorful dish that combines the savory and slightly sweet taste of cempedak (a tropical fruit similar to jackfruit) skins with fluffy scrambled eggs. The result is a satisfying and comforting dish with a rich blend of spices and textures. Perfect for a hearty breakfast or a flavorful side dish, this recipe will add a touch of exotic flair to your culinary repertoire.
Ingredients:
- 2 eggs
- Cempedak skins, enough to suit your preference
- Salt, to taste
- 1 tablespoon palm sugar
- 5 shallots
- 2 cloves garlic
- Red chilies or bird’s eye chilies, to taste
- 1 medium onion
- 2 stalks green onions
Instructions:
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Prepare the Spices: Begin by blending shallots, garlic, and red chilies together until they form a smooth paste. This mixture will serve as the base for the stir-fry and infuse the dish with aromatic flavors.
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Cut the Cempedak Skins: Slice the cempedak skins into small, bite-sized pieces. The size should be uniform to ensure even cooking.
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Cook the Spice Mixture: Heat a pan over medium heat and add a little oil. Once the oil is hot, add the blended spice paste and sauté until the raw smell of the onions and garlic disappears, and the mixture becomes fragrant.
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Add the Onion and Green Onions: Slice the onion into thin rings and chop the green onions. Add them to the pan with the cooked spice mixture. Stir and cook until the onions become translucent and slightly caramelized.
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Incorporate the Cempedak Skins: Add the cut cempedak skins to the pan. Stir well to ensure the skins are evenly coated with the spice mixture. Cook until the skins are tender and slightly crispy. This may take a few minutes, depending on the size and thickness of the pieces.
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Scramble the Eggs: In a separate pan, heat a small amount of oil over medium heat. Crack the eggs into the pan and scramble them gently until they are cooked through but still soft and fluffy.
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Combine and Season: Add the scrambled eggs to the pan with the cempedak skins. Stir everything together to combine. Season the dish with salt and palm sugar according to your taste preferences. Adjust the seasoning as needed.
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Final Touches: Allow the mixture to cook for a few more minutes, letting the flavors meld together. Once the cempedak skins are nicely crisped and the eggs are well incorporated, remove from heat.
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Serve: Transfer the stir-fry to a serving dish and garnish with additional chopped green onions if desired. Enjoy hot as a flavorful main course or a unique side dish.
This recipe offers a wonderful balance of sweet, savory, and spicy elements, making it a distinctive addition to any meal. The cempedak skins add an interesting texture, while the scrambled eggs provide richness and protein, making this dish both nutritious and delicious.
