Ingredients
- 8 chicken eggs
- 7 cloves of garlic
- 7 shallots
- 30 bird’s eye chilies
- 2 tomatoes
- 2 kaffir lime leaves
- Ground pepper to taste
- Salt to taste
- Seasoning powder to taste
- Granulated sugar to taste
- Cooking oil as needed
- A little water
Instructions
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Boil the Eggs:
- Begin by boiling the eggs. While the eggs are cooking, prepare the spice mixture.
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Prepare the Spice Paste:
- Using a mortar and pestle for a more authentic flavor, finely grind the shallots, garlic, and bird’s eye chilies until smooth.
- Once the mixture is smooth, coarsely chop the tomatoes and add them to the spice paste. Crush lightly to combine the flavors.
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Peel the Eggs:
- Once the eggs are cooked, remove them from the boiling water and soak them briefly in cold water. Peel the eggs and set them aside.
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Cook the Spice Paste:
- Heat a generous amount of cooking oil in a pan. Add the ground spice mixture along with the kaffir lime leaves.
- Season with salt, ground pepper, seasoning powder, and granulated sugar to taste. Sauté until the spices are fragrant and cooked through.
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Combine and Cook:
- Add the peeled eggs to the pan. Pour in a little water to help the spices coat the eggs thoroughly. Cook until the eggs are well-coated and the spices have been absorbed.
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Serve:
- Transfer the Telur Rebus Balado to a serving dish. Enjoy this delicious and spicy Indonesian dish with steamed rice.
Tips for Best Results:
- For a more intense flavor, allow the eggs to marinate in the spice mixture for a few hours before serving.
- Adjust the amount of bird’s eye chilies according to your spice tolerance.
Selamat mencoba dan menikmati hidangan lezat ini! (Happy trying and enjoying this delicious dish!)