Ingredients
- 250 grams salted cucut (pickled baby eggplant), soaked in hot water for a few minutes
- 5 large green chilies, sliced according to preference
- 1/2 tomato, cut into six pieces
- 5 shallots, finely sliced
- 2 cloves garlic, finely sliced
- 2 bay leaves
- 2 segments of galangal (laos)
- Brown sugar, to taste
- Salt and mushroom broth, to taste
- Enough water for cooking
Instructions
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Prepare the Cucut:
- Drain the salted cucut and fry until golden brown. Set aside.
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Sauté the Aromatics:
- In a pan, sauté the finely sliced shallots and garlic until fragrant. Add the tomato pieces and stir well.
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Combine the Ingredients:
- Pour in enough water to cover the mixture. Add the bay leaves, galangal, fried cucut, and sliced green chilies. Cook until all the ingredients are well combined and cooked through.
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Season the Dish:
- Lower the heat and season with salt (adjust according to the saltiness of the cucut), brown sugar, and mushroom broth. Let it simmer for a few more minutes.
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Serve:
- Once cooked, remove from heat and serve warm. Enjoy this delicious dish as a side or as part of your meal.
This delightful Oseng Cucut Cabe Gendot brings a taste of Indonesia right to your kitchen, combining the earthy flavors of salted cucut with the heat of green chilies and aromatic herbs. Perfect for sharing with family and friends!