Balinese Spicy Egg Delight (Telur Bumbu Bali)

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

1. 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.

2. Prepare the Spice Paste:
   In a blender or food processor, blend the shallots, garlic, and red chilies into a smooth paste.

3. 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.

4. Add Tamarind and Shrimp Paste:
   Incorporate the tamarind water and toasted shrimp paste into the pan. Stir well to combine the flavors.

5. Add Aromatics:
   Add the smashed lemongrass, galangal, and bay leaves. Continue cooking, allowing the spices to infuse their flavors into the oil.

6. 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.

7. 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.

8. 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.

9. 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.