Salted Egg Pepes Recipe

Salted eggs with a distinctive savory taste are guaranteed to be even more delicious and special when combined with the Pepes spice mix. Most importantly, choose raw salted eggs that are of good quality and do not smell so that the cooking results are maximized.

Ingredients

• Salted eggs, raw - 4 eggs
• Garlic, sliced ​​- 2 cloves
• Shallots, sliced ​​- 4 grains
• Large red chilies, sliced ​​oblique - 2 pieces
• Red cayenne pepper, sliced ​​oblique - 2 pieces
• Green tomatoes, thinly sliced ​​- 2 pieces
• Bay leaf - 4 pieces
• Citrus leaves, remove bone leaves - 4 pieces
• Lemongrass, take the white part and slice it obliquely - 2 sticks
• Galangal, thinly sliced ​​into 8 pieces - 4 cm
• Scallion, sliced ​​oblique - 1 stick
• Instant coconut milk - 1 pack (65 ml)
• Salt - 1/2 tsp
• Sugar - 1/8 tsp
• Pepper - 1/4 tsp
• Banana leaves, for wrapping - to taste
• Toothpick, for pinning - to taste
• Purchase ingredients and cooking utensils

Plans

• In a bowl, mix the coconut milk with the sliced ​​garlic, shallots, red chilies, cayenne pepper, scallions, salt, sugar, and pepper. Mix well then divide into 4 parts.
• Crack each salted egg in a bowl (do not mix).
• Take 2 banana leaves and stack them. Arrange a bay leaf, lime leaves, a few slices of lemongrass, galangal, and tomatoes. Put 1 part of the mixture of coconut milk and seasoning slices. Fold the banana leaf to leave one opening for the salted egg. Add the salted egg, fold the banana leaf, and secure it with a toothpick. Repeat this step until all the ingredients are used up.
• Steam the pepes for 45 minutes until cooked. Lift.
• Ready to be served.
• 1. Melt the banana leaves first by passing them over the stove fire or place them on the lid of the steaming pot / cork that is being heated, until the color of the leaves turns dark. This is done so that the banana leaves are weak and not easily torn when used to wrap.

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