Telur Balado: A Spicy Indonesian Delight
Telur Balado is a beloved Indonesian dish that combines the rich flavors of spices with hard-boiled eggs, resulting in a vibrant and satisfying meal. This dish showcases the balance of heat and savoriness that characterizes much of Indonesian cuisine. Below is a detailed recipe to guide you through creating this delightful dish in your own kitchen.
Ingredients
Ingredient | Quantity |
---|---|
Chicken eggs | 5 large |
Shallots | 4 pieces |
Garlic | 2 cloves |
Long red chilies | 10 pieces |
Tomato | 1 medium |
Candlenuts (kemiri) | 3 pieces |
Bay leaf | 1 piece |
Salt | to taste |
Sugar | to taste |
Seasoning (optional) | to taste |
Water | enough for boiling |
Cooking oil | as needed |
Instructions
-
Prepare the Eggs:
Begin by placing the chicken eggs in a pot filled with water. Bring the water to a boil and cook the eggs for about 10-12 minutes until they are hard-boiled. Once cooked, remove the eggs from the pot and allow them to cool. Once they are cool enough to handle, peel the eggs and set them aside. -
Make the Spice Paste:
In a blender or food processor, combine the long red chilies, shallots, garlic, tomato, bay leaf, and candlenuts. Blend the ingredients until they form a smooth paste, adding a little water if necessary to assist with blending. -
Cook the Spice Mixture:
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, add the blended spice paste. Sauté the mixture for about 5-7 minutes or until it becomes fragrant and the oil starts to separate from the paste. -
Season the Mixture:
Once the spices are aromatic, add a small amount of water to the pan, along with salt, seasoning (if using), and a pinch of sugar to balance the flavors. Stir well and let the mixture simmer for an additional 5 minutes. -
Add the Eggs:
Carefully add the peeled hard-boiled eggs to the pan, gently coating them with the spicy mixture. Cook for another 5-10 minutes, allowing the eggs to absorb the flavors of the sauce. -
Serve:
Once the eggs are well-coated and infused with the balado sauce, remove the pan from heat. Transfer the Telur Balado to a serving dish, garnishing with additional fresh herbs if desired, and serve hot.
Nutritional Information
Nutrient | Per Serving (approx.) |
---|---|
Calories | 150 |
Protein | 10g |
Total Fat | 10g |
Carbohydrates | 6g |
Fiber | 1g |
Sugar | 1g |
Sodium | Varies with seasoning |
This Telur Balado recipe is not only delicious but also embodies the essence of Indonesian cooking—flavorful, vibrant, and satisfying. Enjoy this dish with steamed rice for a complete meal, and share it with family and friends to experience the warmth of Indonesian hospitality. Happy cooking!