Telor Ceplok Masak Kecap (Fried Eggs in Sweet Soy Sauce)
Ingredients:
- 4 large eggs
- 3 cloves garlic, thinly sliced
- 5 shallots, thinly sliced
- 7 large green bird’s eye chilies, sliced
- Water, as needed (approximately 100 ml)
- Cooking oil, as needed
- Sweet soy sauce (kecap manis), to taste
- Salt, to taste
- Bouillon powder, to taste
Instructions:
-
Prepare the Fried Eggs:
Heat a generous amount of cooking oil in a pan over medium heat. Crack the eggs into the pan, frying them until the whites are set and the yolks are still runny, or to your preferred doneness. Remove the eggs from the pan and set them aside on a plate. -
Sauté the Aromatics:
In the same pan, with a little more oil if needed, add the sliced garlic, shallots, and green bird’s eye chilies. Sauté until the garlic and shallots are golden brown and fragrant, and the chilies have softened. -
Simmer the Sauce:
Pour in approximately 100 ml of water (or enough to cover the ingredients) and bring it to a simmer. This will help to create a flavorful sauce for the eggs. -
Add the Eggs and Seasonings:
Gently place the fried eggs back into the pan. Season with sweet soy sauce, salt, and bouillon powder to taste. Stir gently to ensure the eggs are evenly coated with the sauce. -
Cook and Adjust Flavors:
Allow the mixture to simmer over low heat until the sauce has thickened and the flavors have melded together. Taste and adjust the seasoning as needed. -
Serve:
Once the sauce has reduced and thickened to your liking, transfer the eggs and sauce to a serving dish. Serve hot, enjoying the rich, savory flavors that have infused the eggs.
Tips:
- For an extra burst of flavor, you can add a splash of soy sauce or a pinch of sugar if you prefer a sweeter taste.
- Adjust the amount of chilies based on your spice preference; remove the seeds for a milder heat.
This dish, with its sweet and savory sauce, complements a variety of side dishes and is perfect for a comforting meal.
