Telur Balado Teri: A Spicy Indonesian Egg Dish
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken eggs | 4, adjust as desired |
| Red chili (or bird’s eye chili) | To taste |
| Shallots and garlic | To taste |
| Fried anchovies (teri nasi) | To taste (optional, can be omitted) |
| Water | As needed |
| Sugar | To taste |
| Salt | To taste |
| Flavor enhancer (optional) | To taste (omit for a healthier dish) |
| Cooking oil | For frying |
Instructions
-
Boil the Eggs: Start by boiling the four chicken eggs for about 10 minutes until fully cooked. While waiting, prepare the spice blend.
-
Prepare the Spice Blend: Clean and blend the shallots, garlic, and chili together using a blender or mortar and pestle until smooth.
-
-
Cool the Eggs: Once the eggs are boiled, transfer them to a separate container. You can choose to soak them in cold water, but it’s not necessary; some believe it helps prevent spoilage.
-
Peel the Eggs: After cooling, peel the eggs and cut them in half.
-
Fry the Anchovies: Heat a sufficient amount of cooking oil in a pan. Add the cleaned anchovies first and fry until they are nearly cooked through.
-
Add the Spice Mixture: Incorporate the blended spices into the pan, followed by adding sugar, salt, and flavor enhancer (if using). Pour in a little water to help dissolve the spices.
-
Cook the Spices: Allow the mixture to cook until the spices are fragrant and well combined. Taste and adjust the seasoning if needed by adding more sugar, salt, or enhancer.
-
Combine with Eggs: Lower the heat and gently add the halved eggs into the spice mixture. Carefully stir to coat the eggs evenly with the sauce.
-
Serve: Once everything is mixed, your Telur Balado is ready to be served. Enjoy it best with warm rice for a truly delightful meal!
Bon appétit! 😋
