This Spicy Tempeh and Egg Balado recipe is a delightful Indonesian dish that brings together the rich flavors of fried eggs and tempeh, all enveloped in a bold, spicy chili sauce known as “balado.” It’s a dish that’s not only incredibly flavorful but also packed with protein, making it a satisfying meal for any occasion. Let’s dive into this simple, yet utterly delicious recipe.
Ingredients
Ingredient
Quantity
Eggs
4
Tempeh
1 block
Red chilies
8
Shallots
4
Garlic cloves
3
Small tomato
1
Sugar
1 tbsp
Salt
½ tbsp
Nutritional Information (per serving)
Nutrient
Amount
Calories
250 kcal
Protein
12 g
Fat
15 g
Carbohydrates
15 g
Fiber
4 g
Sodium
450 mg
Instructions
Step
Description
1
Boil the eggs: Start by boiling 4 eggs in water for about 8-10 minutes until they are hard-boiled. Once boiled, peel the eggs and set them aside.
2
Fry the eggs and tempeh: In a hot pan with some oil, fry the boiled eggs until golden brown on the outside. Then, cut the tempeh into bite-sized pieces and fry them until crispy. Remove from the pan and set them aside.
3
Prepare the balado sauce: In a blender or mortar, grind the red chilies, shallots, garlic, and tomato into a smooth paste.
4
Cook the sauce: Heat some oil in a pan and sauté the blended spice paste on medium heat until fragrant, about 5 minutes. Add sugar and salt, adjusting to taste.
5
Combine the tempeh and eggs: Add the fried tempeh and eggs to the pan, stirring gently to coat them well in the balado sauce. Cook for another 2-3 minutes to allow the flavors to meld.
6
Serve: Remove from heat and serve your Spicy Tempeh and Egg Balado hot with steamed rice. Enjoy!
This dish offers a beautiful balance between the spicy, savory balado sauce and the satisfying textures of the tempeh and eggs. It’s perfect for lunch or dinner, and pairs wonderfully with a simple side of vegetables or rice. You can also adjust the level of spiciness by adding more or fewer chilies, making it a customizable dish for everyone’s taste buds!
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