Balado Telur Kemangi: A Spicy Thai-Inspired Egg and Fish Dish
Ingredients:
- Fried Eggs: 4 large eggs, fried sunny-side up
- Pindang Fish: 200 grams of pindang fish, deboned and fried
- Sweet Basil Leaves: 1 cup, washed and patted dry
- Tomato: 1 large, deseeded and chopped
- Bay Leaves: 2
- Kaffir Lime Leaves: 2, torn into pieces
- Lemongrass: 1 stalk, bruised
- Palm Sugar: 2 tablespoons, finely shaved
- Blended Spice Paste:
- Shallots: 4, peeled
- Garlic: 3 cloves, peeled
- Red Chilies: 4, chopped
- Bird’s Eye Chilies: 2, chopped (adjust for heat preference)
- Candlenuts: 3, peeled
- Salt: 1 teaspoon
Instructions:
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Prepare the Spice Paste: In a blender or food processor, combine the shallots, garlic, red chilies, bird’s eye chilies, candlenuts, and salt. Blend until you achieve a smooth paste.
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Sauté the Spice Paste: Heat a generous amount of oil in a large skillet or wok over medium heat. Add the blended spice paste to the hot oil and sauté for about 3-4 minutes, or until it becomes aromatic and the oil starts to separate from the paste.
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Add Aromatics: Toss in the bay leaves, kaffir lime leaves, and bruised lemongrass. Continue to sauté for another 2 minutes to release their flavors.
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Incorporate Tomatoes and Basil: Add the chopped tomato to the skillet and cook until the tomato softens, about 3 minutes. Then stir in the sweet basil leaves and cook for an additional 1-2 minutes until they wilt.
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Add Sweetness and Liquid: Stir in the finely shaved palm sugar, allowing it to dissolve and sweeten the sauce. Pour in about 1/2 cup of water to create a sauce, adjusting the consistency as needed. Allow the mixture to simmer for 5 minutes to meld the flavors.
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Combine Eggs and Fish: Gently add the fried eggs and fried pindang fish to the skillet. Stir carefully to coat them with the sauce, ensuring they are well immersed. Cook for another 5-7 minutes, or until the flavors have melded and the sauce has thickened to your liking.
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Season to Taste: Taste the dish and adjust seasoning if necessary, adding more salt or palm sugar to balance the flavors.
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Serve: Transfer the Balado Telur Kemangi to a serving platter. Enjoy it hot with steamed rice for a delicious and flavorful meal.
This dish beautifully balances the heat from the chilies with the aromatic herbs and the sweetness from the palm sugar, creating a truly delectable and satisfying meal that captures the essence of Southeast Asian cuisine.
