Terik is a traditional dish, especially popular in East and Central Java. This delicacy is made with chicken, beef, egg, tofu or tempeh. Sometimes the dish features only one main ingredient, and at other times, two or more main ingredients are used, to the delight of the people who enjoy it. Depending on the ingredient, it might be called terik tempeh (tempeh terik), terik tahu (tofu terik), and so on. When it’s mixed, as in this recipe, it’s called terik campur, which literally means “mixed terik”.
This savoury and rich dish is cooked in spices that give it a distinct flavour, comprising shallots, garlic, candlenuts, etc. Additional fresh herbs, such as daun salam or Indonesian bay leaf, lemongrass, and kaffir lime leaves, add the fragrance that’s characteristic of Javanese cooking. Coconut milk is also an important element of the dish. As is candlenut, and the combination of the two makes the dish extra smooth, with double the creaminess.
Terik can be both served with steamed rice during lunch or dinner, or enjoyed with porridge for breakfast. This kind of breakfast is especially popular in the city of Solo, Central Java, where terik is eaten with a porridge made of rice and coconut milk. Drizzled with terik gravy, it’s extremely tasty and satisfying. Children love this dish as it is not spicy. For chilli lovers who need extra heat, we recommend sambal terasi to go with this dish. The strong raw sambal provides a good contrast with the smooth and creamy terik.Print
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.
- 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
- Using a food processor, blend the shallots, garlic, candlenuts, and coriander seeds into a fine paste.
- Heat the cooking oil in a wok over medium high heat.
- Sautee the spice paste until fragrant, around 3 minutes.
- Add the beef and fry for about 5 minutes until the beef changes colour.
- Add the galangal, bay leaves, kaffir lime leaves and lemongrass.
- Add the water.
- Add the white pepper powder, salt and sugar.
- Add the coconut milk and stir carefully.
- Add the tofu and eggs, stir the mixture and make sure that all the ingredients are coated in the coconut broth.
- 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.
- Stir regularly to avoid the coconut milk breaking up.
- Transfer the dish to a serving bowl.
- To shorten the cooking time, you can prepare bumbu dasar putih in advance and use 2 table spoons full of the spice paste as a substitute for the blended spices.
Keywords: One-pot meal, non-spicy, galangal, bay leaves, lime leaves, lemongrass