Telur Balado Campur (Mixed Balado Eggs with Vegetables)
Ingredients:
- 4 large eggs (chicken or duck), hard-boiled
- 1 large purple eggplant, cut into 8 pieces
- 5 long green beans, snapped into segments
- Cooking oil, as needed
- Water, as needed
For the Sambal:
- 5 curly red chilies
- 5 shallots
- 3 garlic cloves
- 3 kaffir lime leaves
- A pinch of shrimp paste
- Salt, to taste
- Sugar, to taste
- Optional: Thai bird chilies (to taste, if you prefer extra heat)
- Optional: Substitute prawns or salted fish for the eggs, if preferred
Instructions:
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Prepare the Ingredients:
- Heat oil in a pan and fry the hard-boiled eggs until they are slightly crispy on the outside. Remove and set aside.
- In the same oil, fry the eggplant pieces and green beans until they are tender and lightly browned. Remove and set aside with the eggs.
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Make the Sambal:
- Using a mortar and pestle or a blender, coarsely grind the shallots, garlic, and curly red chilies.
- Heat a dry pan over medium heat and add the ground spices. Pour in a little water to prevent burning.
- Add the kaffir lime leaves, shrimp paste, salt, and sugar. Stir and cook until the spices are fragrant and slightly dry, keeping the heat low to avoid burning.
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Combine the Ingredients:
- Once the spices are cooked, add a small amount of oil to the pan and continue to cook until the mixture becomes thick and fully aromatic. Taste and adjust seasoning if necessary.
- Add the fried eggs, eggplant, and green beans to the pan. Stir well to coat all ingredients with the sambal mixture. Cook for a few more minutes, ensuring everything is heated through and well combined.
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Serve:
- Remove from heat and transfer to a serving dish. This dish is best enjoyed hot, accompanied by steamed rice.
Enjoy your Telur Balado Campur, a delightful and spicy Indonesian dish that pairs beautifully with a bowl of warm rice!
