Indonesian Salted Egg Pepes
Ingredients
- 4 salted eggs, raw
- 2 cloves garlic, sliced
- 4 shallots, sliced
- 2 red chilies, sliced diagonally
- 3 bird's eye chilies, sliced diagonally
- 2 green tomatoes, diced
- 4 bay leaves
- 4 kaffir lime leaves, with veins removed
- 2 lemongrass stalks, white part only, sliced diagonally
- A small piece of galangal, thinly sliced into 8 pieces
- 1 spring onion, sliced diagonally
- 1 can (65ml) coconut milk
- 1/4 teaspoon ground pepper
- Salt to taste
- Sugar to taste
- Banana leaves
- Toothpicks
Preparation
Separate the yolk and white of the salted eggs.
Mix coconut milk and salted egg white with pepper, salt, and sugar to taste, and stir well.
Add sliced shallots, garlic, red chilies, bird's eye chilies, sliced lemongrass, spring onion, and green tomatoes, stir well, and divide into 4 parts.
Take 2 banana leaves. Arrange one bay leaf, kaffir lime leaf, and galangal. Pour one part of the mixture into the banana leaf, add 1 egg yolk to each wrap, fold the banana leaf, and secure with a toothpick. Repeat until all ingredients are used.
Steam the pepes for 15-20 minutes until cooked, then remove and serve.
Tips
Soften the banana leaves first by passing them over a stove flame to make them pliable and less likely to tear when wrapping.
