Pecel Santan Panggang Terong Tempe: A Flavorful Indonesian Delight
Pecel Santan Panggang Terong Tempe is a delightful Indonesian dish that combines the rich flavors of grilled fish, tempeh, and eggplant, all enhanced with a fragrant coconut milk sauce. This dish is perfect for sharing with family and friends, showcasing the vibrant flavors of Indonesia in every bite. Follow this detailed recipe to create an authentic culinary experience that is sure to impress!
Ingredients
| Ingredient | Quantity |
|---|---|
| Grilled fish | 3 pieces |
| Tempeh | 200 grams (sliced) |
| Eggplant | 2 medium (sliced) |
| Spice Paste: | |
| Shallots | 2 cloves |
| Garlic | 1 clove |
| Red chili peppers | 4 (adjust to taste) |
| Kencur (aromatic ginger) | 1 small piece |
| Kaffir lime leaves | A handful |
| Shrimp paste (terasi) | 1 teaspoon |
| Sugar | To taste |
| Salt | To taste |
| Coconut milk | 400 ml |
Instructions
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Prepare the Ingredients: Begin by steaming the grilled fish and tempeh for about 10 minutes to ensure they are warmed through. While they are steaming, finely chop the shallots, garlic, red chili peppers, and kencur.
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Cook the Eggplant: Heat a bit of oil in a frying pan over medium heat. Add the sliced eggplant and fry until it is slightly tender and golden brown, about 5–7 minutes. Remove and set aside.
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Make the Spice Paste: In a mortar and pestle or a food processor, combine the steamed shallots, garlic, red chili peppers, and kencur. Grind or blend until you have a smooth paste.
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Sauté the Spice Paste: In the same frying pan, add a little more oil if needed and heat it over medium-low heat. Add the spice paste and sauté for 2–3 minutes until fragrant, stirring frequently to avoid burning.
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Combine Ingredients: Add the sugar, salt, and kaffir lime leaves to the sautéed spice paste, mixing well. Slowly pour in the coconut milk while stirring continuously to create a smooth sauce.
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Add the Vegetables and Proteins: Gently fold in the fried eggplant, steamed tempeh, and grilled fish into the coconut milk sauce. Allow the mixture to simmer on low heat for about 10–15 minutes, letting the flavors meld and the sauce thicken slightly.
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Taste and Adjust: Before serving, taste the sauce and adjust the seasoning if necessary, adding more salt or sugar to suit your preference.
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Serve: Once ready, transfer the Pecel Santan Panggang Terong Tempe to a serving dish. This dish is best enjoyed warm and can be accompanied by steamed rice or enjoyed as part of a larger meal spread.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 20 g |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 5 g |
| Sugars | 5 g |
| Sodium | 350 mg |
Additional Tips
- Adjust Spice Levels: If you prefer a milder dish, you can reduce the number of chili peppers used or remove the seeds before grinding.
- Experiment with Vegetables: Feel free to add other vegetables such as green beans or carrots to the dish for added nutrition and color.
- Make it Vegetarian: Substitute the grilled fish with more tempeh or tofu for a delicious vegetarian version.
Pecel Santan Panggang Terong Tempe is not just a meal; it’s an experience of Indonesian culture, bringing warmth and comfort to your dining table. Enjoy this flavorful dish, and share it with loved ones for a true taste of Indonesia!
