Pecel Tempe Terong Telor Ala Jawa Timur (Coconut Sauce)
Embark on a delightful culinary journey with this authentic recipe for Pecel Tempe Terong Telor, a traditional dish from East Java, Indonesia, featuring tempeh, eggplant, and boiled eggs bathed in a rich coconut sauce. This dish is not only flavorful but also brings the warmth of home cooking to your table. Let’s gather the ingredients and dive into the preparation steps!
Ingredients
| Category | Ingredients |
|---|---|
| Main Ingredients | 1/2 block tempeh (about 250 grams) |
| 2 small purple eggplants | |
| 2 eggs | |
| 200 grams grated coconut (can be purchased from the market) | |
| Enough water for coconut milk | |
| Spice Blend | 5 cloves garlic |
| 3 large red chilies | |
| 7 small red bird’s eye chilies | |
| 1 medium red tomato | |
| Salt to taste | |
| Sugar to taste | |
| Garnish | 1 bunch of basil leaves |
Instructions
| Step | Preparation |
|---|---|
| 1 | Begin by slicing the tempeh and eggplants according to your preference. For eggplants, washing them without peeling is recommended to retain their flavor. |
| 2 | Wrap the eggs in plastic wrap to keep them clean while preparing the other ingredients. |
| 3 | Peel the garlic, remove the stems from the large red chilies, small red chilies, and tomato. Rinse all ingredients thoroughly. |
| 4 | Arrange the garlic, both types of chilies, and tomato in a steamer basket or your rice cooker steamer tray. Add water to the rice cooker (or use a regular steamer pot) and steam until cooked. This should take about 15–20 minutes, or until the garlic is translucent, the tempeh is fragrant, and the eggplants have turned a dark purple color. |
| 5 | While steaming, extract coconut milk from the grated coconut and place it in a separate pot for cooking later. |
| 6 | Wash the basil leaves and remove the stems. It’s best to only use the leaves for this recipe. |
| 7 | Once the steaming is complete, turn off the heat and remove the steamed garlic, chilies, and tomato. Add sugar and salt, then mash everything together using a mortar and pestle (or a blender for a finer texture). You can leave it slightly coarse for added texture. |
| 8 | Peel the boiled eggs and set them aside. Using a fork, lightly crush the tempeh (without making it too mushy). Layer the crushed tempeh, mashed spice mix, and steamed eggplants in a pot, ensuring not to turn on the stove yet. |
| 9 | Cover the pot and turn on the heat to medium, allowing the coconut milk to come to a gentle boil. Stir occasionally, and adjust the seasoning with additional sugar and salt according to your taste. |
| 10 | Once the sauce reaches your desired flavor profile, turn off the heat. Gently fold in the basil leaves and cover the pot for about 5 minutes to allow the basil to wilt slightly. |
| 11 | Allow the dish to cool slightly before serving to let the flavors meld together. Serve warm and enjoy the burst of flavors that this authentic East Javanese dish brings to your palate. 😊 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 15 g |
| Total Fat | 18 g |
| Saturated Fat | 7 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 5 g |
| Sugars | 3 g |
| Sodium | 350 mg |
Conclusion
Pecel Tempe Terong Telor is a vibrant, nourishing dish that not only showcases the rich flavors of Indonesia but also brings together wholesome ingredients that are easily accessible. Perfect for family gatherings or a comforting meal at home, this recipe is sure to be a beloved addition to your culinary repertoire. Enjoy your cooking journey and savor the delicious taste of East Java right in your kitchen!
