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.
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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.
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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.