Telur Bumbu Bali: A Flavorful Indonesian Dish 🍱
Introduction
Telur Bumbu Bali is a vibrant and aromatic dish that embodies the essence of Indonesian cuisine, characterized by its rich flavors and colorful ingredients. This recipe features hard-boiled eggs simmered in a luscious coconut sauce infused with a medley of spices, providing a delightful balance of heat and sweetness. Perfect for serving as a main dish or alongside steamed rice, Telur Bumbu Bali will transport your taste buds straight to the tropical islands of Indonesia.
Ingredients
| Ingredient | Quantity |
|---|---|
| Hard-boiled eggs | 4 pieces |
| Red tomatoes, chopped | 2 pieces |
| Instant coconut milk (Sasa brand) | 1 sachet + 150 ml water |
| Red bird’s eye chilies | 5 whole |
| Ground spices: | |
| Garlic | 3 cloves |
| Shallots | 5 cloves |
| Curly red chilies | 20 pieces |
| Ginger (thumb-sized) | 1 piece |
| Grilled shrimp paste | ½ tsp |
| Roasted candlenut | 1 piece |
| Additional ingredients: | |
| Galangal, crushed | 1 piece (about 1 inch) |
| Kaffir lime leaves | 3 leaves |
| Bay leaves | 2 leaves |
| Palm sugar, finely shredded | 2 tbsp |
| Sweet soy sauce | 1 tbsp |
| Ground black pepper | ½ tsp |
| Salt | ½ tsp |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 200 kcal |
| Protein | 8 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugars | 3 g |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
Instructions
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Prepare the Spice Paste: In a blender or food processor, combine the garlic, shallots, curly red chilies, ginger, grilled shrimp paste, and roasted candlenut. Blend until you achieve a smooth paste.
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Sauté the Spice Mixture: Heat a bit of oil in a pan over medium heat. Add the ground spice paste and sauté until the mixture darkens slightly and becomes fragrant, usually about 5-7 minutes.
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Add Aromatics: Incorporate the crushed galangal, bay leaves, and kaffir lime leaves into the pan. Stir well and cook for another minute until the leaves are fragrant.
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Combine with Eggs: Gently add the hard-boiled eggs to the pan, stirring them gently to coat with the spice mixture.
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Incorporate Coconut Milk: Pour in the prepared coconut milk, stirring to combine.
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Season the Dish: Add the shredded palm sugar, sweet soy sauce, salt, and ground black pepper. Taste and adjust the seasoning according to your preference—adding more sugar, salt, or pepper if desired.
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Cook Until Reduced: Let the mixture simmer, allowing the coconut milk to reduce and thicken slightly. This should take about 10-15 minutes.
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Finish with Vegetables: Just before serving, add the chopped tomatoes and whole red chilies. Stir briefly to combine and cook for an additional 2-3 minutes until the tomatoes soften slightly.
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Serve: Remove from heat and transfer the Telur Bumbu Bali to a serving dish. Enjoy warm with steamed rice and perhaps some additional vegetables on the side.
Notes
- Variations: Feel free to enhance the dish by adding tempeh, tofu, chicken, or pieces of beef for a heartier meal.
- Spice Level: Adjust the quantity of chilies according to your spice preference. If you prefer a milder flavor, you can omit some of the whole chilies or blend them into the paste.
- Serving Suggestions: This dish pairs wonderfully with steamed rice and can be complemented with a simple vegetable stir-fry or pickles for added flavor.
Indulge in this authentic Telur Bumbu Bali, and experience the warmth and hospitality of Indonesian flavors right in your kitchen! Enjoy every bite!
