Balado Telur, Tahu, Teri, and Pete Pedes: A Flavorful Indonesian Delight
Ingredients:
- 6 large eggs
- 1 block of tofu
- 1/2 ounce of dried anchovies (teri)
- 2 bunches of petai (stink beans)
- For the Spice Paste:
- 10 shallots
- 5 cloves of garlic (or 4, if preferred)
- 4 large red chilies, deseeded
- 30 bird’s eye chilies (adjust to taste)
- Seasoning:
- Salt, to taste
- Sugar, to taste
- Flavor enhancer (optional)
- Water, as needed
Instructions:
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Prepare the Ingredients:
- Boil the eggs until hard-cooked. Once cooled, peel and set aside.
- Cut the tofu into cubes and deep-fry until golden brown. Similarly, deep-fry the dried anchovies (teri) until crispy. Drain excess oil and set both aside.
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Make the Spice Paste:
- If desired, lightly fry the shallots and garlic before blending. This step adds extra depth to the flavor.
- Blend the shallots, garlic, red chilies, and bird’s eye chilies into a smooth paste.
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Cook the Spice Paste:
- Heat oil in a pan and sauté the blended spice paste until aromatic and the oil starts to separate from the paste.
- Season with salt, sugar, and a flavor enhancer if using. Add a small amount of water to create a sauce-like consistency. Adjust the seasoning to your taste.
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Combine and Cook:
- Gently fold in the boiled eggs and fried tofu into the sauce, ensuring they are well coated. Let it cook for a few minutes.
- Just before removing from heat, add the crispy anchovies and petai. If you prefer the petai slightly crunchy, add them just before serving.
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Serve:
- Remove from heat and serve hot. Enjoy this delicious Indonesian dish with steamed rice or as a flavorful accompaniment to your meal.
This vibrant and spicy dish, known for its rich flavors and varied textures, will add an authentic touch to your dining experience.
