Ingredients with Measurements:
- 4 hard-boiled eggs
- 1 cup of boiled peanuts
- 1 cup of boiled green beans
- 1 cup of boiled jackfruit
- 1 cup of coconut milk
- 2 cups of water
- 2 bay leaves
- 2 kaffir lime leaves
- 2 lemongrass stalks, bruised
- 3 cloves of garlic, minced
- 2 shallots, minced
- 2 red chilies, sliced
- 1 tsp of tamarind paste
- 1 tsp of salt
- 1 tsp of sugar
- 2 tbsp of vegetable oil
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. In a mortar and pestle, grind garlic, shallots, and red chilies until smooth.
2. Heat vegetable oil in a pot over medium heat. Add the ground spices and sauté until fragrant.
3. Add boiled peanuts, green beans, jackfruit, bay leaves, kaffir lime leaves, and lemongrass stalks. Stir well.
4. Pour in coconut milk and water. Add tamarind paste, salt, and sugar. Mix well.
5. Bring the mixture to a boil and then reduce the heat to low. Simmer for 20 minutes.
6. Add hard-boiled eggs and cook for another 5 minutes.
7. Remove from heat and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 25g
Protein: 10g
Substitutions for ingredients:
- Boiled peanuts can be substituted with roasted peanuts.
- Green beans can be substituted with long beans or snap peas.
- Jackfruit can be substituted with young green jackfruit.
Variations:
- Add chicken or beef for a meatier version.
- Use tofu instead of eggs for a vegetarian version.
Tips and tricks:
- To make the eggs easier to peel, add a pinch of salt to the boiling water.
- Use fresh coconut milk for a richer flavor.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with steamed rice.
Garnishes:
Garnish with sliced red chilies and fried shallots.
Pairings:
Pair with a side of sambal or pickles.
Suggested side dishes:
Serve with steamed rice and a side of stir-fried vegetables.
Troubleshooting advice:
- If the sauce is too thick, add more water or coconut milk.
- If the sauce is too thin, simmer for a longer time to reduce the liquid.
Food safety advice:
Make sure to boil the eggs and vegetables thoroughly before adding them to the dish.
Food history:
Brongkos Telur is a traditional Javanese dish that originated from Central Java, Indonesia.
Flavor profiles:
Savory, nutty, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and a side of sambal or pickles.
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Region: Indonesian