Telur Bumbu Bali (Telur Balado) Recipe
Ingredients:
- 10 large eggs
- 1 stalk lemongrass, smashed
- 3 cm galangal, smashed
- 1/4 teaspoon toasted or fried shrimp paste
- 1 tablespoon tamarind water
- 2 bay leaves
- Sugar, to taste
- Salt, to taste
- Water, as needed
- Cooking oil, as needed
For the Spice Paste:
- 10 shallots
- 4 garlic cloves
- 8 red chilies
- 3 tablespoons palm sugar
Instructions:
-
Boil the Eggs:
Start by boiling the eggs until they are fully cooked. Once they have cooled, peel off the shells and set them aside. -
Prepare the Spice Paste:
In a blender or food processor, blend the shallots, garlic, and red chilies into a smooth paste. -
Cook the Spice Paste:
Heat a sufficient amount of cooking oil in a pan over medium heat. Add the spice paste and sauté until it becomes fragrant. -
Add Tamarind and Shrimp Paste:
Incorporate the tamarind water and toasted shrimp paste into the pan. Stir well to combine the flavors. -
Add Aromatics:
Add the smashed lemongrass, galangal, and bay leaves. Continue cooking, allowing the spices to infuse their flavors into the oil. -
Combine with Eggs:
Gently add the boiled eggs to the pan. Season with salt and sugar to taste. Stir carefully to ensure the eggs are evenly coated with the spice mixture. -
Simmer:
Add enough water to cover the eggs halfway. Allow the mixture to simmer until the water reduces and the sauce thickens. Stir occasionally to prevent sticking. -
Adjust Seasoning:
Taste and adjust the seasoning as needed. If you prefer a spicier and redder appearance, add more red chilies. For a sweeter taste, you can reduce the amount of palm sugar. -
Serve:
Once the sauce has thickened and the eggs are well-coated, remove from heat. Serve the Telur Bumbu Bali warm with steamed rice or as part of a larger meal.
Note: To enhance the spiciness and red color of the dish, you may increase the amount of red chilies used. Additionally, adjust the amount of palm sugar according to your taste preference.
