Telur Kecap: A Savory Indonesian Egg Delight
Ingredients:
- 250 grams (1/4 kg) chicken eggs
- 2 cloves garlic
- 5 shallots
- 1 sweet corn
- 1/2 stalk lemongrass
- 1 thumb-sized piece ginger (approximately 5 cm)
- 5 red chilies
- 5 Thai bird chilies
- 1/2 onion
- Sweet soy sauce, to taste
- Salt, sugar, and pepper, to taste
- 2 bay leaves
- Cooking oil
Instructions:
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Prepare the Eggs: Begin by boiling the chicken eggs until fully cooked. Once done, peel off the shells. For added texture, you can fry the eggs in hot oil until they become crispy.
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Prepare the Vegetables and Aromatics: Thinly slice the shallots, garlic, onion, red chilies, and Thai bird chilies. Cut the sweet corn from the cob and rinse it thoroughly. Grate the ginger and bruise the lemongrass to release its flavor.
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Cook the Base: Heat a small amount of cooking oil over low heat. Add the sliced onion and sauté until it becomes fragrant. Incorporate the garlic and shallots, cooking until they are soft and translucent. Next, add the red chilies and Thai bird chilies to the mixture.
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Simmer the Sauce: Pour in approximately 600 ml of water (adjust to your preference) and bring it to a boil. Once boiling, add the sweet corn and the fried eggs. Stir well to ensure that the ingredients are evenly mixed. Add the grated ginger, bay leaves, and bruised lemongrass.
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Season and Finish: Season the dish with sweet soy sauce, salt, sugar, and pepper according to your taste. Continue to cook until the sauce thickens and the flavors meld together.
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Serve: Once the sauce has reached your desired consistency, turn off the heat. Your Telur Kecap is now ready to be enjoyed. Serve it hot and savor the rich, savory flavors of this delightful Indonesian dish.
Enjoy your homemade Telur Kecap, a perfect blend of savory, spicy, and slightly sweet flavors that are sure to tantalize your taste buds!
