Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 2 large |
| Garlic | 1 clove |
| Shallots | 3 cloves |
| Red Bird’s Eye Chili | 5 |
| Green Bird’s Eye Chili | 5 |
| Red Chili | 1 |
| Candlenut | 1 |
| Salt | to taste |
| Sugar | to taste |
| Water | as needed |
| Cooking Oil | for frying |
Instructions
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Boil the Eggs: Start by boiling the eggs until they reach your desired level of doneness, either hard or soft. Once cooked, carefully peel the eggs and set them aside.
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Fry the Eggs: Heat a generous amount of cooking oil in a pan. Gently fry the peeled eggs until they are slightly golden brown, taking care not to overcook them.
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Prepare the Spice Paste: In a blender or mortar and pestle, combine the garlic, shallots, red bird’s eye chilies, and candlenut. Blend or grind until smooth, excluding the green bird’s eye chilies for now.
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Sauté the Spice Paste: In a medium-sized pan, heat a little oil over medium heat. Add the blended spice paste and sauté until fragrant and slightly caramelized.
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Combine Ingredients: Add the fried eggs to the pan along with a splash of water, salt, sugar, and the green bird’s eye chilies. Gently stir to coat the eggs with the spice mixture.
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Simmer: Taste the mixture and adjust the seasoning as needed. Allow it to simmer until it reaches a gentle boil, letting the flavors meld together.
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Serve: Once cooked through, your Telur Bali is ready to be served. Enjoy this delightful dish with steamed rice!