Telur Balado Recipe
Ingredients:
- 10 large eggs
- 15 red chilies
- 10 small red chilies
- 8 shallots
- 6 garlic cloves
- 1 stalk lemongrass
- 4 bay leaves
- Salt, to taste
- Palm sugar, to taste (you can substitute with regular sugar)
- 1 teaspoon oyster sauce
Instructions:
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Prepare the Ingredients: Begin by blending the shallots, garlic, red chilies, and small red chilies into a smooth paste. This will form the base of your sauce.
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Cook the Eggs: In a pot, bring water to a boil and add the eggs along with some onion peels, bay leaves, lemongrass, salt, and galangal. The onion peels and additional herbs infuse the eggs with a subtle aroma. Boil the eggs for a longer time to allow the flavors to penetrate the eggs thoroughly. Once cooked, peel the eggs and set them aside.
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Sauté the Spices: In a skillet, heat some oil and sauté the blended spice paste until it becomes fragrant and the oil starts to separate from the paste.
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Add Seasonings: To the sautéed paste, add salt, oyster sauce, and palm sugar. Stir well to combine.
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Simmer the Sauce: Pour in approximately 2 to 3 cups of water and mix everything together. Allow the mixture to come to a gentle boil.
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Add the Eggs: Gently place the peeled eggs into the skillet. Stir occasionally and reduce the heat to low. Let the eggs simmer until the sauce thickens and the liquid reduces, allowing the eggs to absorb the flavors.
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Adjust the Seasoning: Taste the sauce and adjust the seasoning if necessary.
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Serve: Once the sauce has thickened and the eggs are well-coated, transfer the dish to a serving platter. Garnish with fried shallots for added flavor and texture.
Enjoy this spicy and flavorful Telur Balado with your favorite side dishes or as a standalone treat.
