Pecak Terung Bakar Santan by @chefamirgani
4 servings
🍆
3
Eggplant
🌰
3
Candlenut
🦐
15 ml
Dried shrimp
🦐
1
Belacan
🥜
15 ml
Peanuts
🌶️
7
Bird's eye chili
🌶️
5
Red chili
🧄
3 cloves
Garlic
🧅
5
Shallot
🍅
2
Tomato
🧂
5 ml
Salt
🧂
1 tsp
Seasoning powder
🍬
15 ml
Palm sugar
🥥
50 ml
Coconut milk
🧅
30 ml
Fried shallots
- Rinse
Rinse the purple eggplant and pierce each eggplant several times with a knife to prevent bursting.
Dry-roast the candlenuts, peanuts, and shrimp paste in a dry pan over medium heat until fragrant and lightly browned.
- Add
Add the dried shrimp to the pan and dry-roast briefly until aromatic, then transfer all roasted ingredients aside.
- Pan-fry
Pan-fry the bird's eye chilies, red chilies, garlic, shallots, and tomatoes until softened and lightly blistered.
- Transfer
Transfer the fried vegetables and all roasted ingredients to the mortar.
- Add
Add the salt, monosodium glutamate, and palm sugar to the mortar, then pound into a coarse sambal paste.
- Grill
Grill the pierced purple eggplant directly over an open flame until the skin is blackened and the flesh is very soft.
- Cool
Cool the grilled eggplant briefly and peel away its charred skin.
- Place
Place the peeled eggplant over the sambal paste and pour in the 50 ml coconut milk.
- Pound
Gently pound and mix the eggplant with the sambal until combined while retaining some texture.
- Transfer
Transfer the pecak to a serving plate and sprinkle with the 2 tbsp fried shallots before serving warm with rice.
Pecak Terung Bakar Santan by @chefamirgani
4 servings
🍆
3
Eggplant
🌰
3
Candlenut
🦐
15 ml
Dried shrimp
🦐
1
Belacan
🥜
15 ml
Peanuts
🌶️
7
Bird's eye chili
🌶️
5
Red chili
🧄
3 cloves
Garlic
🧅
5
Shallot
🍅
2
Tomato
🧂
5 ml
Salt
🧂
1 tsp
Seasoning powder
🍬
15 ml
Palm sugar
🥥
50 ml
Coconut milk
🧅
30 ml
Fried shallots
Preparation Steps
Step 1/11
Rinse the purple eggplant and pierce each eggplant several times with a knife to prevent bursting.
Step 2/11
Dry-roast the candlenuts, peanuts, and shrimp paste in a dry pan over medium heat until fragrant and lightly browned.
Step 3/11
Add the dried shrimp to the pan and dry-roast briefly until aromatic, then transfer all roasted ingredients aside.
Step 4/11
Pan-fry the bird's eye chilies, red chilies, garlic, shallots, and tomatoes until softened and lightly blistered.
Step 5/11
Transfer the fried vegetables and all roasted ingredients to the mortar.
Step 6/11
Add the salt, monosodium glutamate, and palm sugar to the mortar, then pound into a coarse sambal paste.
Step 7/11
Grill the pierced purple eggplant directly over an open flame until the skin is blackened and the flesh is very soft.
Step 8/11
Cool the grilled eggplant briefly and peel away its charred skin.
Step 9/11
Place the peeled eggplant over the sambal paste and pour in the 50 ml coconut milk.
Step 10/11
Gently pound and mix the eggplant with the sambal until combined while retaining some texture.
Step 11/11
Transfer the pecak to a serving plate and sprinkle with the 2 tbsp fried shallots before serving warm with rice.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
210 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
25 minutes
Cooking
20 minutes
Overall
45 minutes
Difficulty
Level
Hard (3/4)
Steps
11 steps
Equipments
Utensils
Appliances
Type
Origin
Source
Platform
Original Creator
@chefamirgani
Origin
Cuisine
Geographic
Malaysia, Southeast Asia
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos