Ingredients
- 6 eggs
- 1/2 ounce dried anchovies (teri)
- 4 shallots
- 3 cloves garlic
- 1 ounce red chili peppers (adjust to taste)
- 15 bird’s eye chilies
- 1/2 tomato
- Cooking oil
- 1 tablespoon white sugar
- Salt, to taste
- Seasoning, to taste
Instructions
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Prepare the Eggs: Start by boiling the eggs for about 15 minutes until they are hard-cooked. Once cooked, peel the eggs and set them aside.
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Fry the Anchovies: Heat oil in a pan and fry the dried anchovies until they are crispy. Remove them from the pan and set aside.
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Blend the Spices: In a blender or food processor, combine the shallots, garlic, red chili peppers, bird’s eye chilies, and tomato. Blend until you have a smooth paste.
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Cook the Spices: In the same pan used for frying the anchovies, add a bit more oil if needed and heat it up. Sauté the blended spice paste until the oil begins to separate from the mixture and the paste becomes fragrant.
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Season the Paste: Add sugar, salt, and seasoning to the paste. Stir well and cook until the spices are fully cooked and aromatic.
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Combine Ingredients: Add the boiled eggs and crispy anchovies to the pan with the cooked spice paste. Gently stir and cook for a few more minutes, allowing the eggs and anchovies to absorb the flavors.
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Finish and Serve: Remove from heat and transfer the dish to a serving plate. Enjoy your Balado Telur & Teri warm, paired with steamed rice or as a flavorful side dish.
This vibrant and spicy Indonesian dish brings together the richness of eggs and the crunchiness of anchovies, all enveloped in a bold, aromatic chili paste. Perfect for those who love a spicy kick in their meals!