Terong & Telur Balado
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 | Eggplants, sliced lengthwise |
| 2 | Chicken eggs, boiled |
| 1 | Tomato, blended |
| 8 | Curly red chilies, blended |
| 2 | Bird’s eye chilies, blended |
| 5 | Shallots, blended |
| 2 | Garlic cloves, blended |
| 1 | Bay leaf |
| To taste | Sugar, salt, and seasoning |
Instructions:
- Heat oil in a pan and briefly fry the sliced eggplants and boiled eggs until they are slightly golden, then drain on paper towels.
- In the same oil, sauté the blended spices until fragrant and cooked through. Add the bay leaf, followed by sugar, salt, and seasoning to taste, stirring continuously.
- Once the spices are well combined, gently fold in the fried eggplants and boiled eggs, ensuring they are well coated in the sauce.
- Cook for an additional few minutes to allow the flavors to meld, then remove from heat.
- Serve hot, and enjoy this delightful dish that beautifully balances the richness of eggplants and eggs with the vibrant spices of Indonesia!
Feel free to delve into the ultimate flavors of this traditional recipe and share it with your loved ones!
