Sambal/Balado Telur Ceplok
This Sambal/Balado Telur Ceplok, a flavorful Indonesian dish, combines crispy fried eggs with a rich and aromatic sambal sauce. The vibrant, spicy sauce made from red chilies, shallots, garlic, and candlenuts perfectly complements the simplicity of the eggs, making it a delightful and satisfying meal.
Ingredients
- 4 large eggs (fried until sunny-side up)
- 20 red chilies (adjust to taste)
- 5 shallots
- 3 garlic cloves
- 1 candlenut
- Oil (for sautéing)
- Salt (to taste)
- Sugar (to taste)
Instructions
-
Prepare the Spice Paste:
- Begin by blending the red chilies, shallots, garlic, and candlenut together with a pinch of salt and a bit of sugar. Use a food processor or mortar and pestle until you achieve a smooth paste.
-
Cook the Spice Paste:
- Heat a generous amount of oil in a skillet over medium heat. Add the spice paste and sauté until fragrant and the oil begins to separate from the paste.
-
Combine with Eggs:
- Gently add the fried eggs into the skillet with the sambal. Carefully stir to coat the eggs evenly with the spicy sauce, allowing them to soak up the flavors.
-
Adjust Seasoning:
- Taste and adjust the seasoning with more salt or sugar if needed. Cook for a few more minutes until the flavors meld together.
-
Serve:
- Transfer the sambal-coated eggs to a serving plate. Serve hot as a delicious accompaniment to steamed rice or as a flavorful main dish.
Enjoy the spicy and savory goodness of Sambal/Balado Telur Ceplok, perfect for adding a bold touch to any meal!
