Telor Belah Sambal Goreng / Balado
Embark on a delightful culinary journey with Telor Belah Sambal Goreng, also known as Balado Eggs, a classic Indonesian dish that elevates simple boiled eggs to a whole new level of flavor. The harmonious blend of spices and aromatic ingredients in this dish creates a vibrant and savory experience, perfect for those who appreciate the art of Indonesian cuisine. Let’s dive into this recipe that combines the richness of eggs with a spicy and fragrant sambal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs (Telor) | 5 large eggs |
| Tomatoes (Tomat) | 3 medium (or more, to taste) |
| Red Chilies (Cabai Merah) | 7 large (adjust as desired) |
| Bird’s Eye Chilies (Cabai Rawit) | 3 (optional, for spiciness) |
| Shallots (Bawang Merah) | 4 cloves |
| Garlic (Bawang Putih) | 2 cloves |
| Candlenuts (Kemiri) | 1 |
| Palm Sugar (Gula Jawa/Merah) | To taste |
| Salt | To taste |
| White Pepper (Lada Putih Bubuk) | To taste |
| Bay Leaves (Daun Salam) | A few leaves (optional) |
| Shrimp Paste (Terasi) | To taste (optional) |
| Cooking Oil | Sufficient for frying |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 180 |
| Protein | 12 g |
| Carbohydrates | 10 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sodium | 220 mg |
Instructions
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Prepare the Eggs:
Start by boiling the eggs in a pot of water until fully cooked, about 10-12 minutes. Once cooked, remove them from the boiling water and allow them to cool. Peel the eggs carefully and then fry them in hot oil until the egg whites become crispy and slightly curled, enhancing their texture and flavor. Once fried, cut the eggs in half (this is optional; cutting them allows the sambal to seep into the yolk, but you can leave them whole if preferred). -
-
Blend the Spice Paste:
In a frying pan, heat a sufficient amount of cooking oil over medium heat. Add the shallots, garlic, candlenuts, and the red chilies to the pan, excluding the salt, palm sugar, and white pepper for now. Fry the mixture until fragrant and slightly golden, then transfer it to a blender and blend until you achieve a smooth paste. If you prefer a rustic texture, you can also use a mortar and pestle. -
Cook the Sambal:
In the same pan, add more cooking oil if needed, and once it is hot, pour in the blended spice paste. Sauté the paste for about 5-7 minutes until the raw smell dissipates and the oil starts to separate. At this point, add the palm sugar, salt, and white pepper, mixing everything well. Add the bay leaves for an additional layer of flavor. -
Simmer and Incorporate the Eggs:
Once the sugar has dissolved, add a small amount of water to the pan and bring it to a gentle boil. Taste and adjust seasoning if necessary. Carefully place the halved eggs into the sambal, ensuring the yolks face upwards. Gently spoon the sambal over the eggs and let them simmer for about 3 minutes, turning the eggs over once or twice to ensure they absorb the flavors without breaking apart. -
Serve:
After the sambal has infused the eggs with its robust flavors, remove the dish from the heat. Serve warm as a side dish or over a bed of steamed rice for a complete meal. Enjoy the explosion of flavors that Telor Belah Sambal Goreng brings to your table!
This vibrant dish not only delights the palate but also showcases the essence of Indonesian cooking, where simple ingredients are transformed into something extraordinary through the magic of spices and love. Whether for a special occasion or a regular meal, this Telor Belah Sambal Goreng will surely impress family and friends alike.
