Telur Ceplok Tauco: A Savory Indonesian Delight
Ingredients:
- 6 eggs
- 6 red shallots, thinly sliced
- 3 cloves garlic, thinly sliced
- 4 green curly chilies, sliced
- 5 bird’s eye chilies, sliced
- 1 tomato, sliced
- 2 tablespoons tauco (fermented soybeans)
- Sweet soy sauce (kecap manis), to taste
- Soy sauce (kecap asin), to taste
- Sugar, to taste
- Water, as needed
- Salt, to taste
Instructions:
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Prepare the Fried Eggs: Start by frying the eggs sunny-side up (telur ceplok) and set them aside. The eggs should have a firm white and a runny yolk, but adjust the cooking time to your preference.
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Sauté Aromatics: In a pan, heat some oil over medium heat. Add the sliced shallots, garlic, green curly chilies, and bird’s eye chilies. Sauté until the shallots and garlic are translucent and fragrant, and the chilies have softened.
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Add Flavorings: Incorporate the sliced tomato into the pan, cooking until it begins to break down and meld with the other ingredients. Stir in the tauco, sweet soy sauce, soy sauce, a pinch of sugar, and enough water to create a sauce. Adjust the seasoning to balance the flavors, adding more sweet soy sauce, soy sauce, or sugar as needed.
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Combine with Eggs: Gently place the fried eggs into the pan with the sauce. Allow them to simmer for a few minutes so that the flavors infuse into the eggs. If the sauce is too thin, let it reduce until it reaches your desired consistency. Taste and adjust the seasoning with salt, soy sauce, or sugar as necessary.
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Serve: Once the sauce has thickened and the flavors have melded together, remove the pan from heat. Transfer the eggs to a serving dish, spooning the sauce and vegetables over the top.
Enjoy this rich and flavorful Indonesian dish with steamed rice or as part of a larger meal. The combination of savory tauco, spicy chilies, and sweet soy sauce creates a delightful blend of flavors that enhances the simple pleasure of fried eggs.
