Acar Telur Ceplok with Chayote and Carrot
Ingredients:
- 4 large chicken eggs
- 2 shallots
- 4 cloves of garlic
- 1/2 packet of shrimp paste
- 65 ml instant coconut milk
- 2 cm turmeric root
- Red chilies, to taste
- Bird’s eye chilies, to taste
- Sugar, to taste
- Salt, to taste
- Flavor enhancer (such as Masako or Royco), a pinch
- Water and vegetable oil, for sautéing
Instructions:
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Prepare the Ingredients:
- Thinly slice the shallots, garlic, and red chilies.
- Grind or crush the turmeric root into a paste.
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Fry the Eggs:
- Heat a little vegetable oil in a pan over medium heat.
- Fry the eggs until the whites are crispy and golden. Sprinkle a pinch of salt over the eggs while cooking. Set aside.
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Sauté the Aromatics:
- In the same pan, add a bit more vegetable oil if needed.
- Sauté the sliced shallots, garlic, and red chilies until they become fragrant. Add the shrimp paste and continue to cook until everything is aromatic and slightly caramelized.
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Prepare the Vegetables:
- Pour in enough water to create a sauce, then add the chayote and carrot. Cook until the vegetables are tender.
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Add Coconut Milk:
- Stir in the instant coconut milk. Continue to cook, stirring frequently, until the mixture comes to a boil. This helps prevent the coconut milk from curdling.
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Combine and Finish:
- Gently place the fried eggs into the pan. Allow them to heat through in the coconut milk mixture.
- Season with sugar, salt, and flavor enhancer to taste. Adjust seasoning as necessary.
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Serve:
- Once everything is well combined and heated through, turn off the heat.
- Transfer the dish to a serving plate. Serve hot and enjoy!
This flavorful dish combines the richness of fried eggs with a fragrant, coconut-based sauce infused with aromatic spices and fresh vegetables. Perfect for a comforting meal, this Acar Telur Ceplok with Chayote and Carrot is sure to delight your taste buds. Enjoy your cooking adventure!
