Telur Petis: A Flavorful Accompaniment for Lontong Sayur
Ingredients:
- 6 large chicken eggs
- 5 small red chili peppers
- 3 cloves garlic
- 1 thumb-sized piece of galangal (kunci)
- 3 tablespoons petis (shrimp paste)
- 1/2 cup water
- Sugar, to taste
- Salt, to taste
- Cooking oil
Instructions:
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Boil the Eggs: Begin by boiling the chicken eggs until fully cooked. Once cooked, peel off the shells and set the eggs aside.
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Prepare the Spice Mixture: In a mortar and pestle, grind together the garlic, red chili peppers, and galangal into a smooth paste.
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Sauté the Spices: Heat a small amount of cooking oil in a pan over medium heat. Add the ground spice mixture and sauté until fragrant and slightly golden.
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Combine Ingredients: Stir in the petis (shrimp paste) and water into the pan. Continue cooking, allowing the mixture to simmer until the liquid reduces and thickens.
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Season to Taste: Add sugar and salt according to your taste preferences. Stir well and cook for a few more minutes to ensure the flavors meld together.
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Finish and Serve: Place the peeled boiled eggs into the sauce, allowing them to absorb the rich flavors. Cook for a few minutes until the eggs are heated through and well-coated with the sauce.
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Serve: This dish pairs wonderfully with lontong sayur (rice cakes with vegetable curry). Serve it as a flavorful accompaniment to complete your meal.
Enjoy this deliciously savory and spicy Telur Petis with your lontong sayur for a truly satisfying culinary experience.
