Spicy Egg and Tempeh Delight: Indonesian Balado Recipe
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
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Boil the Eggs: Begin by boiling the chicken eggs until fully cooked. Once they have cooled, peel off the shells and set aside.
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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.
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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.
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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.
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Combine: Add the fried eggs and tempe to the skillet with the sautéed spice paste. Stir well to coat the ingredients evenly.
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Season: Add salt, sugar, and kaffir lime leaves. Stir everything together until well combined and heated through.
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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!
