Telur Balado Hijau: A Flavorful Indonesian Delight
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken eggs (hard-boiled and fried) | 8 large eggs |
| Tanjung anchovies (fried) | 1/4 cup |
| Lime | 1, juiced |
| Turmeric leaves | 2 pieces |
| Salt | To taste |
| Sugar | To taste |
Ground Ingredients
| Ground Ingredient | Quantity |
|---|---|
| Green curly chili peppers | 15 pieces |
| Bird’s eye chili peppers (for extra heat) | 5 pieces |
| Shallots | 8 pieces |
| Garlic | 3 cloves |
| Large green tomato | 1 piece |
| Coarse salt | To taste |
Instructions
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Begin by preparing the ground ingredients. Using a mortar and pestle or a food processor, blend the green curly chili peppers, bird’s eye chili peppers, shallots, garlic, and the large green tomato until you achieve a smooth paste. Set this aside.
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In a large skillet or wok, heat a splash of oil over medium heat. Add the ground mixture to the skillet and sauté it gently, pouring in the lime juice as you stir, until the aroma becomes fragrant and inviting.
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Once the mixture is aromatic, add the turmeric leaves and continue to sauté until the leaves wilt and release their delightful aroma. Season this mixture with a touch of fine salt and sugar, tasting as you go to achieve the perfect balance of flavors.
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Now, gently fold in the fried anchovies, ensuring they are evenly coated with the vibrant chili mixture. Allow this to cook briefly before turning off the heat.
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Carefully add the fried hard-boiled eggs to the skillet, allowing them to rest in the mixture for a few moments. This step ensures that the eggs soak up the flavors of the spicy chili sauce.
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Finally, give the mixture a gentle stir, ensuring the eggs are well-coated in the fragrant, spicy sauce.
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Serve your Telur Balado Hijau warm, as a delightful accompaniment to steamed rice, allowing your guests to experience the rich and diverse flavors of Indonesian cuisine.
Enjoy your delicious creation, Telur Balado Hijau, and let it transport you to the vibrant streets of Indonesia with every mouthful!
