Indonesian egg recipes

Spicy Egg and Tempeh Delight: Indonesian Balado Recipe

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Telur Tempe Balado

Ingredients

Ingredient Quantity
Tempe 4 pieces
Chicken eggs 10 pieces
Red chilies (mixed with a bit of bird’s eye chili) 3 pieces
Shallots 2 pieces
Garlic 1 clove
Candlenuts (kemiri) ½ teaspoon
Coriander To taste
Salt To taste
Sugar (white) 2 teaspoons
Kaffir lime leaves 2 pieces
Lemongrass 1 cm

Instructions

  1. Boil the Eggs: Begin by boiling the chicken eggs until fully cooked. Once they have cooled, peel off the shells and set aside.

  2. Prepare the Tempe: Slice the tempe into your desired shape and fry until golden brown. Drain the excess oil, which you can use for frying the eggs.

  3. Prepare the Spice Paste: Combine the red chilies, shallots, garlic, candlenuts, and coriander in a mortar and pestle or food processor, and grind until smooth. Set the spice paste aside.

  4. Sauté the Spice Paste: In a skillet, heat some oil and sauté the prepared spice paste until fragrant and slightly oily, indicating it is cooked.

  5. Combine: Add the fried eggs and tempe to the skillet with the sautéed spice paste. Stir well to coat the ingredients evenly.

  6. Season: Add salt, sugar, and kaffir lime leaves. Stir everything together until well combined and heated through.

  7. Serve: Enjoy your Telur Tempe Balado while warm, paired with rice or as a delightful side dish.

This dish is a wonderful blend of flavors that perfectly showcases the richness of tempe and the warmth of spices, making it a favorite in Indonesian cuisine!

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