Telur Ceplok Masak Kecap
Telur Ceplok Masak Kecap·(teh-loor chep-lok mah-sahk keh-chap)
The Weeknight Lauk
If there is a single dish that instantly teleports a first-generation kid back to an Indonesian kitchen, it is this. Born of necessity, it is a fiercely savory, palm-sugar-laced masterclass in turning cheap pantry staples into an unforgettable plate of comfort. The secret isn't a complex technique; it is the willingness to violently fry an egg in shimmering hot oil until the edges blister into a crispy lace, creating a sponge for a thick, sweet soy reduction cut with sharp chilies and tomato. Spooned over a steaming mound of white jasmine rice, it is the uncompromising, unsanitized taste of home.
Ingredients
- fresh eggs4 large
- neutral oil1/4 cup
- shallots4 med
- garlic cloves4 med
- Fresno chili or red jalapeño1 large
- Thai bird's eye chilies2 small
- Roma tomato1 small
- scallion1 med
- Kecap Manis4 tbsp
- oyster sauce1 tbsp
- water1/2 cup
- white pepper1/4 tsp
- chicken or mushroom bouillon powder1/4 tsp
Method
- 01
Heat the neutral oil in a wok or deep skillet over medium-high heat until it shimmers and is nearly smoking.
You want the oil hot enough that a wooden chopstick dipped into it aggressively bubbles.
- 02
Crack an egg into a small bowl and gently slide it into the hot oil, basting the whites with oil until the edges blister into a golden-brown lace.
Tilt the pan slightly to pool the oil and spoon it over the whites. Cook for one to two minutes until the whites are set and crispy but the yolk remains soft, then remove to a paper towel-lined plate and repeat for the remaining eggs.
- 03
Pour off all but one tablespoon of the frying oil and lower the heat to medium.
- 04
Toss in the sliced shallots and garlic, sautéing constantly until they soften and turn golden at the edges.
This should take about two minutes. Add the sliced Fresno and Thai chilies and toss for another thirty seconds until the hot capsaicin hits the air.
- 05
Stir in the diced tomato, water, Kecap Manis, oyster sauce, white pepper, and bouillon powder.
Bring the mixture to a gentle simmer, letting it reduce slightly until it forms a light syrup that coats the back of your spoon.
- 06
Slide the crispy fried eggs back into the wok and bathe them in the bubbling dark sauce for just under a minute.
You want the crispy edges to absorb the sweet and savory flavors without completely losing their lacy, fried texture.
- 07
Turn off the heat, scatter the sliced scallions over the top, and serve immediately.
This dish demands plain, steaming white jasmine rice to soak up the caramelized shallot and sweet soy syrup.