Pecel Terong Tempe, Surabaya Steamed Eggplants and Tempe with Spiced Coconut Milk Sauce

Pecel Terong Tempe, Surabaya Steamed Eggplants and Tempe with Spiced Coconut Milk Sauce

http://indonesiaeats.com/category/indonesianrecipes/java-food/page/5/

Pecel-Terong-Tempe

Ingredients:
150 g Asian eggplants
175 g tempe
300 ml coconut milk (not too thick not too thin)
salt and sugar to season

Grind into a paste
3 cloves garlic
1 shallot (better skip this)
3 candlenuts, toasted
1/2 tsp terasi (dried shrimp paste), toasted
2 red chillies
3 bird’s eye chillies (add more if you like spicy)
2 cm kencur (also known as kaempferia galangal)
3 kaffir lime leaves

Directions:
Steam tempe and eggplants.

In a pot, add coconut milk, spiced paste, salt and sugar. Simmer for couple minutes until thicken and well mixed.

Place eggplants and tempe on a serving plate. Pour the coconut milk mixture over. Depress eggplants and tempe a bit, so they will be mixed with the sauce.

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