Balado telur kentang is a classic Indonesian dish where boiled eggs and fried potatoes are combined with a spicy chili-based sauce. The rich, fiery flavor of the sauce pairs wonderfully with the soft texture of the potatoes and eggs, creating a dish that’s full of bold flavors. It’s perfect for serving alongside steamed rice for a hearty meal.
Ingredients:
Ingredient
Amount
Eggs
1/2 kg
Potatoes
2 large
Spice Paste (Bumbu Halus)
Red chilies
10
Red bird’s eye chilies
3
Shallots
5
Garlic
1 clove
Tomatoes (peeled)
2
Salt
To taste
Seasoning (optional)
To taste
Instructions:
Step
Details
1
Boil the eggs: In a pot of water, bring the eggs to a boil. Add a pinch of salt to the water to make the eggs easier to peel. Boil for 10 minutes.
2
Peel the eggs: Once boiled, remove the eggs and let them cool. Peel the eggs carefully.
3
Fry the eggs: Heat oil in a pan until hot. Fry the peeled eggs until the surface becomes golden brown and slightly blistered. Set aside.
4
Prepare the potatoes: Peel the potatoes, cut them into bite-sized pieces, and fry them in the same hot oil until golden and crispy. Drain on paper towels.
5
Make the spice paste: Using a mortar and pestle or food processor, blend the red chilies, bird’s eye chilies, shallots, garlic, and tomatoes into a smooth paste.
6
Cook the spice paste: Heat some oil in a pan, and sauté the spice paste over medium heat until the raw smell dissipates and the oil starts to separate.
7
Combine everything: Add the fried eggs and potatoes into the pan with the spice paste. Stir until everything is well coated with the spicy sauce.
8
Season and serve: Add salt and seasoning according to your taste, stir well, and let it cook for a few more minutes. Serve hot with rice.
Enjoy the delightful combination of soft eggs, crispy potatoes, and the vibrant chili sauce in this mouthwatering Balado Eggs and Potatoes recipe!
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