Ikan Sarden Telur Ceplok: A Flavorful Fusion of Sardines and Fried Eggs
Dive into the delightful world of Indonesian cuisine with this simple yet scrumptious recipe for Ikan Sarden Telur Ceplok, a dish that beautifully marries the rich flavor of canned sardines with the comforting touch of fried eggs. This dish is not only quick to prepare but also offers a unique flavor profile that is sure to tantalize your taste buds. Below, you will find a detailed breakdown of the ingredients, preparation steps, and nutritional information to help you create this culinary delight.
Ingredients
| Ingredient | Quantity |
|---|---|
| Canned sardines | 1 can |
| Eggs (fried) | 2-4 (to taste) |
| Green chili (cabe keriting) | 2-3, finely ground |
| Garlic | 2 cloves, minced |
| Tomato | 1, grated |
| Onion | 1 medium, thinly sliced |
| Bird’s eye chili (cabe rawit) | 1-2, sliced thinly |
| Sugar | To taste |
| Salt | To taste |
| Water | As needed |
Instructions
-
Sauté the Aromatics: Begin by heating a bit of oil in a skillet over medium heat. Add the thinly sliced onion and sauté until fragrant and translucent, which should take about 2-3 minutes.
-
-
Cook the Chili Paste: Incorporate the ground green chili and minced garlic into the pan. Stir-fry the mixture until the garlic is golden and aromatic, ensuring not to burn it, about 1-2 minutes.
-
Add the Tomato: Next, add the grated tomato to the skillet. Stir well and allow it to cook down for a few minutes. Sprinkle in the sugar and salt to taste, adjusting as needed for your palate.
-
Combine with Sardines: Pour in the canned sardines along with its sauce. Gently stir the ingredients to mix thoroughly, letting the flavors meld together for about 2-3 minutes.
-
Incorporate Bird’s Eye Chili: Add the sliced bird’s eye chili for an extra kick. Stir the mixture briefly, and then pour in enough water to create a slightly soupy consistency. Allow the dish to simmer for about 5-7 minutes, ensuring everything is cooked through and the flavors are well combined.
-
Finish with Eggs: Gently nestle the fried eggs into the sardine mixture, letting them soak up the sauce for a minute. This step enhances the richness of the dish as the yolks mix with the sardines.
-
Serve: Once everything is well combined and the sauce has thickened to your liking, remove the pan from the heat. Serve the Ikan Sarden Telur Ceplok hot, accompanied by steamed rice for a complete meal.
Nutritional Information (per serving, estimated)
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Protein | 18-20 grams |
| Fat | 15-20 grams |
| Carbohydrates | 10-15 grams |
| Fiber | 2-3 grams |
| Sodium | Varies |
Cooking Tips
- Customization: Feel free to add other vegetables like bell peppers or spinach for additional nutrients and flavor.
- Spice Level: Adjust the number of chilies based on your heat preference. The bird’s eye chili adds a significant kick, so use sparingly if desired.
- Serving Suggestions: This dish pairs wonderfully with a side of fresh vegetables or a simple cucumber salad for a refreshing contrast.
Indulge in this delightful Ikan Sarden Telur Ceplok that not only brings the vibrant flavors of Indonesia to your table but also offers a hearty and satisfying meal, perfect for any day of the week. Enjoy your culinary adventure!
