Ingredients with Measurements:
- 6 hard-boiled eggs
- 1 cup grated coconut
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 red chili, minced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon tamarind paste
- 1 tablespoon water
- Banana leaves, cut into 6 pieces (about 8x8 inches each)
Special equipment needed:
- Mortar and pestle or food processor
- Steamer
Step-by-step instructions:
1. In a mortar or food processor, grind the grated coconut, shallots, garlic, and red chili until fine.
2. In a small bowl, mix together the salt, sugar, tamarind paste, and water until well combined.
3. Add the spice mixture to the ground coconut mixture and mix well.
4. Peel the hard-boiled eggs and coat each egg with the coconut mixture.
5. Wrap each egg with a piece of banana leaf and secure with toothpicks.
6. Steam the wrapped eggs for 10-15 minutes or until the coconut mixture is cooked.
7. Serve hot or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Steamer: Medium heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 190
Fat: 14g
Carbohydrates: 10g
Protein: 7g
Substitutions for ingredients:
- Grated coconut: You can use desiccated coconut or coconut milk instead.
- Tamarind paste: You can use lime juice or vinegar instead.
Variations:
- You can add ground peanuts or shrimp paste to the coconut mixture for added flavor.
- You can use different types of leaves to wrap the eggs, such as pandan leaves or taro leaves.
Tips and tricks:
- Make sure the banana leaves are soft and pliable before wrapping the eggs.
- You can toast the grated coconut before grinding it for a nuttier flavor.
- You can make the coconut mixture in advance and store it in the fridge for up to 3 days.
Storage instructions:
Store leftover Buntil Telur in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the Buntil Telur in a steamer for 5-10 minutes or until heated through.
Presentation ideas:
Arrange the Buntil Telur on a platter and garnish with sliced red chili and cilantro.
Garnishes:
Sliced red chili and cilantro.
Pairings:
Buntil Telur goes well with steamed rice and a side of sambal.
Suggested side dishes:
Steamed vegetables or a simple salad.
Troubleshooting advice:
- If the coconut mixture is too dry, add a little water or coconut milk to loosen it up.
- If the banana leaves are too stiff, you can soften them by briefly heating them over an open flame.
Food safety advice:
Make sure the eggs are fully cooked before wrapping them in the coconut mixture.
Food history:
Buntil Telur is a traditional Indonesian dish that originated from Java.
Flavor profiles:
Buntil Telur is savory, spicy, and slightly sweet.
Serving suggestions:
Serve Buntil Telur as an appetizer or snack.
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Region: Indonesian