Javanese Dishes: Terik Telor - Bakwan

Bawan

Javanese Cooking using eggs and vegetables. Bakwan is fried vegetables dumpling, a delicious savoury for snacking. It may be influenced by Chinese cooking. Often it can be served as a garnish for Lotek (vegetable salad with freshly ground peanut dressing)
The quantities as to how to cook bakwan are here for you.

Terik Telor

Terik - Telor or braised eggs in mild coconut sauce, it is a tasty dish which is very popular among children as there is no chilli, it has a delicate flavour.  For this dish, I added some chicken pieces, you could do with beef as well.
Serve it with steamed white rice, yellow rice or nasi gurih (fragrant steamed white rice with herbs)

Terik - Telor is also can be served as a part of a banquet

Freshly Braised Terik Telor Garnished with Fried Shallots

Delicious steamed rice with terik telor-daging Ayam (the braised eggs and chicken), accompanied with chilli sambal and gudeg Kobis. A traditional combination of food in Java.

Steam rice served with the Terik and Gudeg

The dish is served throughout the year in Java, and my family here in Australia enjoys it even in winter.  The recipe is for you to try, it is a simple curry dish for children and adults.

Recipe

Terik Telor–Daging Ayam

(Braised eggs and chicken in mild coconut milk)

Ingredients

600 chicken pieces

1 juice of a lime or 1 tablespoon tamarind juice

6 hard-boiled eggs

200 ml coconut cream

Spices:

½ teaspoon ground coriander seeds,

2 clove garlic,

1 small onion, chopped

3 candlenuts

1 teaspoon salt

(place all ingredients in a blender, process to make a rough paste)

1 tablespoon oil

1 slice galangal

1 lemongrass

2 salam leaves

1 tablespoon brown sugar

1 tablespoon dark soy

½ cup water to braise

Method

Rub the chicken with lime juice, put in a good heavy based cooking pot

Add in the galangal, lemongrass, salam leaves, brown sugar, soy and oil

Mix them around together with the chicken pieces, stir in the water

Cook to braise and cover the pot for 8 minutes over high heat.

Reduce the heat to lower, keep on braising for 45 minutes

Add in the peeled, boiled eggs, stir in the coconut cream and continue braising.

Keep braising over low heat for 45 minutes, stir it from time to time

You could add extra liquid in this stage, to have runny but creamy sauce.

Garnish the terik with fried shallots.

(I don't need to seal the chicken for this particular cooking, simply rubbing all the spices onto the chicken, adding the herbs etc., and braise)

Serve the Terik hot, garnished with steamed white rice.

Bakwan - Vegetable Dumplings

Freshly Deep Fried bawan

Mung beans are the essential ingredients, add other vegetables that you like.  The bakwan has carrots, celery and spring onions.  To make the dumpling is by adding the mix vegetables with some plain flour, egg, white ground pepper and salt to taste.

Preparation for Bakwan

2 cups mixed vegetables, add in half cup of plain flour, one egg, ground white pepper and salt to taste.  Add in 1/4 cup water mix them together to get sticky consistency.  The mixture should not be runny; instead, it's spoon drop consistency but lighter.

Ingredients of bakwan in a bowl, ready to add water and to mix

Spoon the bakwan mixture and fry in hot oil, turn it over when it is golden brown, and continue cooking until the middle is cooked through.  Do five bakwan each time (depends on the size of the fryer).  Take them out and rest them in absorbent paper.  Serve hot or at room temperature, with sambal chilli or fresh green chilli.

More Javanese cooking: using hot chilli and other spices, later on.  Stay Tuned.



Thanks For Visiting
Until Next Post
Susy