Balado Egg, Tofu, Anchovies, and Stink Beans
Ingredients:
- 6 eggs
- 1 block of tofu
- 1/2 ounce of anchovies
- 2 stalks of stink beans (petai)
- For the Spice Paste:
- 10 shallots
- 5 garlic cloves (I used 4 cloves for a milder taste)
- 4 large red chilies (seeds removed)
- 30 bird’s eye chilies (adjust to taste)
- Seasoning:
- Flavor enhancer (optional)
- Sugar
- Salt
- Water as needed
Instructions:
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Prepare the Ingredients: Begin by boiling the eggs until cooked through, then set them aside to cool. Next, cut the tofu into cubes and fry it until golden brown. Fry the anchovies separately until crispy. Drain excess oil from both the tofu and anchovies.
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Make the Spice Paste: Blend the shallots, garlic, red chilies, and bird’s eye chilies into a smooth paste. For added depth of flavor, you can fry the shallots and garlic before blending them with the chilies.
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Cook the Spice Paste: Heat a little oil in a pan and sauté the blended spice paste until fragrant. Season with salt, sugar, and a bit of flavor enhancer if using. Add a small amount of water to adjust the consistency and to help meld the flavors. Taste and adjust seasoning as needed.
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Combine the Ingredients: Add the boiled eggs and tofu to the pan with the spice paste. Cook briefly, allowing the eggs and tofu to absorb the flavors. Just before serving, stir in the fried anchovies and stink beans. If you prefer the stink beans to be slightly raw, add them last to maintain their crunch.
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Serve: Once everything is well combined and heated through, transfer the dish to a serving platter. Enjoy this spicy, flavorful Balado as a delicious accompaniment to rice.
Feel free to adjust the spice levels and seasoning according to your taste preferences. Enjoy the vibrant flavors of this Indonesian-inspired dish!
