Ingredients with Measurements:
- 4 hard-boiled eggs, sliced
- 1 cup of cooked rice
- 1 cup of bean sprouts
- 1 cup of spinach leaves
- 1/2 cup of grated coconut
- 1/2 cup of roasted peanuts, crushed
- 2 cloves of garlic, minced
- 2 red chilies, sliced
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 tablespoon of soy sauce
- 1/2 teaspoon of salt
- 1/4 cup of water
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a mortar or food processor, grind the garlic, red chilies, tamarind paste, palm sugar, soy sauce, and salt until smooth.
2. Add water to the mixture and stir well.
3. In a bowl, mix the sliced eggs, cooked rice, bean sprouts, and spinach leaves.
4. Pour the sauce over the mixture and toss well.
5. Sprinkle the grated coconut and crushed peanuts on top.
6. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 0 minutes
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat per serving: 15g
Protein per serving: 12g
Carbohydrates per serving: 30g
Fiber per serving: 5g
Sugar per serving: 8g
Substitutions for ingredients:
- Instead of spinach leaves, you can use kale or other leafy greens.
- Instead of grated coconut, you can use coconut flakes or coconut milk.
- Instead of roasted peanuts, you can use cashews or almonds.
- Instead of tamarind paste, you can use lime juice.
Variations:
- Add sliced cucumber or tomato for extra crunch.
- Use tempeh or tofu instead of eggs for a vegetarian option.
- Add shrimp or chicken for a non-vegetarian option.
Tips and tricks:
- Make sure to mix the sauce well to ensure all the flavors are evenly distributed.
- You can adjust the spiciness of the sauce by adding more or less red chilies.
- If you don't have a mortar and pestle or food processor, you can use a blender to make the sauce.
Storage instructions:
- Pecel Telur is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, microwave the leftovers for 1-2 minutes or until heated through.
Presentation ideas:
- Serve Pecel Telur in a bowl or on a plate.
- Garnish with extra crushed peanuts and sliced red chilies.
Garnishes:
- Crushed peanuts
- Sliced red chilies
- Cilantro leaves
Pairings:
- Pecel Telur pairs well with a cold glass of iced tea or lemonade.
Suggested side dishes:
- Indonesian fried rice (nasi goreng)
- Grilled chicken satay
- Vegetable stir-fry
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the sauce is too thin, add more tamarind paste or palm sugar to thicken it.
Food safety advice:
- Make sure to cook the eggs and rice thoroughly before using them in the recipe.
- Store leftovers in the refrigerator and consume within 2 days.
Food history:
- Pecel Telur is a traditional Indonesian dish that originated in Java.
Flavor profiles:
- Pecel Telur is a sweet and savory dish with a hint of tanginess from the tamarind paste.
Serving suggestions:
- Serve Pecel Telur as a main dish for lunch or dinner.
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Region: Indonesian