Ingredients
| Quantity | Ingredient |
|---|---|
| 6 | Hard-boiled chicken eggs |
| 1 block | Fried tempeh |
| 3 | Fried tofu |
| 9 cloves | Red shallots |
| 7 cloves | Garlic |
| 10 | Large red/curly chilies (seeds removed) |
| 14 | Bird’s eye chilies (adjust to taste) |
| 1 | Candlenut |
| 1 piece | Ginger (thumb-sized) |
| To taste | Sweet soy sauce |
| To taste | Sugar and salt |
Instructions
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Prepare the Eggs: Heat oil in a pan and fry the hard-boiled eggs until golden brown. Remove and set aside.
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Blend the Spices: In a blender, combine red shallots, garlic, large red chilies, bird’s eye chilies, and candlenut with a little water, and blend until smooth.
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Sauté the Spice Mixture: In the same pan, sauté the blended spices over medium heat until fragrant, about 5-7 minutes.
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Season the Mixture: Add sugar, salt, and a splash of sweet soy sauce to the sautéed spices. Taste and adjust the seasoning, adding chicken bouillon powder if desired.
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Combine Ingredients: Once the spice mixture is seasoned to your liking, gently add the fried eggs, tofu, and tempeh to the pan. Stir occasionally, allowing the flavors to meld and the sauce to reduce.
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Serve: Once the mixture is well combined and the sauce has thickened slightly, your Balinese dish is ready to serve. Enjoy it hot as part of a flavorful meal!
This dish is a vibrant representation of Balinese cuisine, highlighting the harmony of spices with protein-rich ingredients, perfect for sharing with loved ones.