Ingredients
| Quantity | Ingredient |
|---|---|
| 1 papan | Tempe |
| 1 buah | Labu Siam (chayote) |
| 1/4 ons | Buncis (green beans) |
| 3 ekor | Ikan Mujair (mujair fish) |
| 1 kotak | Santan Kara (or fresh coconut milk) |
| 4 siung | Bawang Merah (red shallots) |
| 5 siung | Bawang Putih (garlic) |
| Secukupnya | Jahe (ginger) |
| Secukupnya | Lengkuas (galangal) |
| 3 butir | Telor (eggs, to taste) |
| 2-3 sendok | Tauco (fermented soybean paste) |
| Secukupnya | Royco or salt (to taste) |
| Secukupnya | Krecek (wet skin crackers) |
| 2 sendok | Bawang Putih Halus (minced garlic) |
| 1 sendok | Bawang Merah Halus (minced shallots) |
| 5 buah | Cabe Ijo (green chilies) |
Instructions
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Prepare the Ingredients: Slice the red shallots and garlic, then crush the galangal and ginger. Chop the green chilies.
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Cook the Aromatics: Heat oil in a pan and add the minced garlic and shallots, along with the sliced shallots and garlic. Sauté until fragrant.
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Add Seasonings: Stir in the tauco, crushed galangal, ginger, and chopped green chilies for extra heat.
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Combine the Base: Add water, then pour in the Santan Kara, stirring well. Don’t forget to include the krecek, chayote, and green beans.
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Incorporate the Fish: Cook for a few minutes, then add the mujair fish. Allow everything to simmer until the fish is fully cooked. Taste and adjust seasoning with Royco or salt.
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Finish with Eggs: For added richness, crack in the eggs directly into the dish and allow them to cook, thickening the sauce.
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Serve: Enjoy this flavorful dish hot with steamed rice. Happy cooking!
This dish beautifully combines the savory flavors of tauco with the richness of coconut milk, creating an ultimate culinary delight.