Pecel Terong Telur Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplant (terong ungu) | 3 pieces |
| Hard-boiled eggs (telor) | 3 pieces |
| Red bird’s eye chilies | 5 pieces |
| Curly red chilies | 5 pieces |
| Roasted candlenuts | 8 pieces |
| Shallots | 8 pieces |
| Kaffir lime leaves | 1 leaf |
| Salt | to taste |
| Sugar | to taste |
Instructions
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Steam the Eggplant: Begin by steaming the eggplants until they are tender, then transfer them to a non-stick frying pan and grill until lightly charred.
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Prepare the Aromatics: Grill the shallots until they are soft; alternatively, you can roast them together with the candlenuts for a deeper flavor.
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Make the Spice Paste: In a mortar and pestle or food processor, combine the red bird’s eye chilies, curly red chilies, roasted candlenuts, grilled shallots, and kaffir lime leaves. Grind until smooth, adjusting the seasoning with salt and sugar to taste.
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Assemble the Dish: Once the eggplants and eggs are prepared, gently crush them with a fork. Mix with the spice paste to create a delicious, flavorful combination.
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Serve: Enjoy your Pecel Terong Telur warm, served with steamed rice or as a standalone dish. This delightful blend of flavors showcases the ultimate in traditional Indonesian cuisine.
Nutritional Information
(Nutritional values will vary based on serving size and specific ingredients used.)
Delve into this flavorful dish that celebrates simplicity and rich Indonesian flavors, perfect for any meal!
