Pecel Terong Santan
Origin: East Java
- 2 pc aubergines / eggplants, weighing about 500 gram/17 oz
- 400 ml coconut milk (medium thickness)
- 2 pc hard boiled eggs (optional)
- 3 pc large red chillies, de-seeded, chopped
- 5 pc small red chillies / bird's eye chillies
- 2 gloves garlic
- 2 pc candlenuts (optional
- 2 cm kencur/lesser Galangale/kaempferia galanga or 1 tsp kencur powder/dried kencur
- 3 pc kaffir lime leaves, discard the rib of the leaves
- 1 tsp sugar
- 1 tsp salt or to taste
Pecel Terong Santan
This is a simple recipe especially now in pandemic season, the ingredients are easily purchased anywhere, in traditional markets, modern supermarkets, in Indonesia and abroad.Aubergine or eggplant is available almost all around the globe at any season, only the types and shapes might be different. And most important it is quite cheap. No wonder Indonesian have many variants of eggpplant recipes such us "Mixed Vegetable In Coconut Milk", "Terong Balado", "Eggplants in Sweet Soy Sauce" even Eggplants Sambal.So if you are confused or run out of ideas about what to cook with your eggplant, feel free to try tis recipe. Spicy but delicious!.Important Note: The most ingredients which give charater to this recipes is kencur/aromatic ginger/kaempferia galanga and kaffir-lime leaves. If kencur is impossible to obtain in your country/place, even as a dried rhizome/powder, then try at least to get kaffir-lime leaves which is easier to obtain in Thai shops/groceries. Without both of ingredients, the dish will lose it's distinctive taste and flavor.
- Wash the aubergines/eggplants, leave the skin intact. Boil in water with a little bit salt until soft and cooked (approximately 15 minutes). Set aside to drain.
- Put the eggs in a saucepan with enough cold water and bring to boil. Set into medium heat, simmer for about 10 minutes until the egg become hard & well cooked. (You can also use egg's boiler as alternative). Once it boiled, discard the cooking water immediately and soak in cold water for 10 minutes to make it easy to peel.
- Heat 1 tbsp oil in a frying pan and saute: chillies, garlic, candlenuts (if used) until frangrant & soft. (approx. 2 minutes)
- Put the sauteed ingredients, kencur/kaempferia galanga & kaffir-lime leaves in a mortar/grinding stone and grind until smooth. (You can also use a wet mill/grinder to grind).
- Grinding stone with spices.
- Transfer coconut milk and grinded ingredients into a sauce pan and bring to boil over medium heat. Stir occasionally.
- Simmer for about 5 minutes until the sauce well cooked. Adjust the taste, add salt or sugar accordingly.
- Cut the aubergines/eggplants in half lengthways. If too large then cut in quarters.
- Press the peeled boiled egg with a pestle or slice in half.
- Arrange the aubergines/eggpants and eggs on a serving plate.
- Pour in and sprinkle the hot coconut milk sauce over the eggplants and eggs evenly. Serve hot with rice.
Note & Tips
- Fresh kencur/lesser galagale/aromatic ginger/kaempferia galanga is rarely available in western supermarkets even in asian shops but dried rhizome or powder are commonly sold in chinese groceries under the name "sha jiang".
- If you use dried rhizome, pre-soak for 5 minutes in hot water before use it.
- Regarding to cooking method, there are many different ways to prepare the aubergines/eggplants for this recipe: boiling, frying, grilling, steaming or baking the aubergines/eggplants. I choose for boiling due to it's efficiency and practicality. Please choose your preference method.
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