Indonesian Telor Ceplok Kecap
Around the World in 80 Eggs, day 17
Telor Ceplok Kecap literally translates to "fried egg with sweet soy sauce" in Indonesian.
This deceptively simple dish bursts with complementary flavours - think perfectly crisp fried eggs with golden, glistening yolks, served in a rich and flavourful sweet soy sauce (kecap manis). It’s a staple in Indonesian households and a popular street food, loved for its versatility and bold taste.
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About this recipe
What is Telor Ceplok Kecap?
Telor Ceplok Kecap is a beloved dish in Indonesian cuisine, often served as a quick and satisfying meal.
Its beauty is in its simplicity: eggs fried until crispy around the edges and soaked in a savoury-sweet sauce made primarily from kecap manis, Indonesia’s iconic sweet soy sauce.
It’s enjoyed at any time of the day - breakfast, lunch, or dinner - and pairs beautifully with rice, noodles, or even toast!
The sauce, a blend of kecap manis, Worcestershire sauce, garlic, and spring onions, infuses the eggs with deep umami notes and a touch of caramelised sweetness.
It’s comforting, rich, and ridiculously easy to make.
Why You’ll Love This Recipe
- Quick & Easy – Ready in just 15 minutes with minimal ingredients.
- Versatile – Perfect on its own, with rice, noodles, or even on toast.
- Packed with Flavour – A blend of sweet, savoury, and a hint of spice.
- Authentic Yet Adaptable – Traditional flavours with room to make it your own.
Ingredients
- 4 eggs3 tbsp kecap manis, Indonesian sweetened soy sauce
- 1 tbsp Worcestershire sauce (not entirely sure if this is authentic but it was delicious!)
- 1/4 tsp sugar
- 1/4 tsp salt
- 1 tbsp neutral cooking oil
- 3 cloves of garlic, minced
- Handful of spring onions, finely chopped
- Chilli flakes & chilli oil, to serve (optional)
Pair it with
Instructions
1. Prepare the Sauce
In a small bowl, mix together kecap manis, Worcestershire sauce, sugar, and salt. Set the sauce aside.
2. Cook the Garlic & Spring Onions
Heat the cooking oil in a large pan over medium heat. Add the minced garlic and chopped spring onions, sautéing for about 1 minute until fragrant.
3. Fry the Eggs
Crack the eggs directly into the pan with the garlic and onions. Let the eggs cook for 2-3 minutes, until the whites are mostly set and the edges are crispy.
4. Add the Sauce
Gently flip the eggs, then pour the prepared sauce mixture over them. Turn off the heat and allow the residual warmth to finish cooking the eggs, letting them soak up all the rich flavours.
5. Serve & Enjoy
Serve the fried eggs over steamed rice. For an extra kick, drizzle with chilli oil or sprinkle with chilli flakes before enjoying.
Tips
- Crisp the Edges – Let the eggs fry long enough to develop crispy edges for the best texture.
- Use Kecap Manis – Regular soy sauce won’t have the same depth of flavour. Kecap manis is thicker and sweeter.
- Don’t Overcook the Eggs – Keep the yolks slightly runny for a richer taste.
- Experiment with Spice – Add sambal oelek for a fiery twist.
FAQs
Can I make this dish without Worcestershire sauce?
Absolutely! Worcestershire sauce adds a bit of tanginess, but you can leave it out or replace it with a splash of fish sauce for extra umami.
What can I serve Telor Ceplok Kecap with?
It’s delicious with steamed white rice, fried noodles, or even over toasted sourdough bread.
Can I add vegetables to this dish?
Yes! Sliced bell peppers, spinach, or even mushrooms can be added for more texture and flavour.
How do I store and reheat Telor Ceplok Kecap?
This dish is best enjoyed fresh, but you can store leftovers in the fridge for up to 2 days. Reheat in a pan over medium heat for the best results.
Video demonstration
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