Terik Campur: Thick Coconut Stew with Beef, Eggs & Tofu
A popular dish in East and Central Java, terik is a non-spicy, coconut-based stew that can be made using a variety of proteins. This recipe for terik campur or mixed terik calls for a combination of beef, eggs, and tofu.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300 gr beef, cut in small pieces (around 5 inches)
- 5 pieces (around 300 gr) small firm tofu
- 4 hard boiled eggs, peeled
- 4 shallots, peeled, chopped
- 3 cloves garlic, peeled, chopped
- 5 candlenuts, chopped
- 0.5 tbsp coriander seeds
- 0.25 tsp white pepper powder
- 3 cm galangal, peeled, sliced
- 2 Indonesian bay leaves (daun salam)
- 3 kaffir lime leaves
- 1 lemongrass, bruised, knotted
- 3 tbsp cooking oil
- Salt to taste
- 0.5 tsp sugar (optional)
- 150 ml coconut milk
- 1 lt water
Instructions
- 1
Using a food processor, blend the shallots, garlic, candlenuts, and coriander seeds into a fine paste.
- 2
Heat the cooking oil in a wok over medium high heat.
- 3
Sautee the spice paste until fragrant, around 3 minutes.
- 4
Add the beef and fry for about 5 minutes until the beef changes colour.
- 5
Add the galangal, bay leaves, kaffir lime leaves and lemongrass.
- 6
Add the water.
- 7
Add the white pepper powder, salt and sugar.
- 8
Add the coconut milk and stir carefully.
- 9
Add the tofu and eggs, stir the mixture and make sure that all the ingredients are coated in the coconut broth.
- 10
Bring the mixture to boil and then simmer over medium low heat for another 45 minutes to 1 hr until the meat is tender and the broth is reduced.
- 11
Stir regularly to avoid the coconut milk breaking up.
- 12
Transfer the dish to a serving bowl.