Spicy Indonesian Eggs (Telor Balado)
Ingredients:
| Ingredients | Quantity |
|---|---|
| Eggs | 10 large eggs |
| Shallots | 6 cloves, finely sliced |
| Garlic | 4 cloves, minced |
| Large Red Chilies | 5, deseeded and sliced |
| Bird’s Eye Chilies | 5-10, adjust to taste |
| Tomatoes | 2 medium, chopped |
| Lemongrass (Serai) | 1 stalk, bruised |
| Bay Leaves (Daun Salam) | 2 leaves |
| Kaffir Lime Leaves | 3 leaves |
| Salt | To taste |
| Sugar | To taste |
| Oil | For frying |
| Water | As needed |
Instructions:
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Boil the Eggs: Start by boiling the eggs until they are hard-boiled (about 8-10 minutes). Drain and peel the eggs. Once peeled, lightly fry the eggs in hot oil until they have a golden, crisp outer layer. Set aside.
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Prepare the Spice Paste: In a blender or mortar and pestle, grind the shallots, garlic, large red chilies, bird’s eye chilies, and tomatoes into a smooth paste.
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Cook the Spice Paste: Heat a generous amount of oil in a large pan or wok. Add the ground spice paste to the pan and stir-fry over medium heat until fragrant and the oil starts to separate from the paste (about 5-7 minutes).
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Add Aromatics: Once the spice paste is cooked, add the bruised lemongrass, bay leaves, and kaffir lime leaves to the mixture. Continue stirring for another 2 minutes.
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Simmer the Sauce: Add a splash of water to the pan and season the mixture with salt and sugar to taste. Allow the sauce to simmer for a few minutes, adjusting the thickness with more water if needed.
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Combine with Eggs: Add the fried eggs to the pan and gently stir to coat them evenly in the spicy sauce. Let the eggs simmer in the sauce for a few minutes until the liquid reduces and the flavors are well absorbed.
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Finish and Serve: Once the sauce has thickened to your desired consistency and the eggs are fully coated, remove from heat. Serve hot with steamed rice for a delicious, spicy meal.
Enjoy your Spicy Indonesian Eggs (Telor Balado)—a vibrant and flavorful dish that brings the bold heat of Indonesian cuisine right to your plate!
