Ingredients
- 10 large eggs (hard-boiled and peeled)
- 4 pieces of petai (stink beans), sliced
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- Salt, sugar, and mushroom seasoning to taste
- Water as needed
For the Spice Paste:
- 125 grams of red curly or large red chilies
- 8 shallots
- 2 cloves of garlic
Instructions
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Prepare the Spice Paste: Start by blending the red chilies, shallots, and garlic until you achieve a smooth paste. This will be the base of your flavorful sauce.
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Sauté the Spice Paste: Heat a generous amount of oil in a skillet over medium heat. Add the spice paste, bruised lemongrass, and kaffir lime leaves. Sauté until the mixture becomes aromatic and the oil starts to separate from the paste, which indicates that the flavors are well developed.
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Create the Sauce: Pour in enough water to form a sauce, and then season with salt, sugar, and mushroom seasoning to taste. Stir well to combine the flavors.
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Add Petai: Introduce the sliced petai into the skillet. Cook until the petai is tender and has absorbed the flavors of the sauce. Ensure the mixture is cooked thoroughly and has lost any raw smell.
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Incorporate the Eggs: Gently add the peeled hard-boiled eggs to the skillet. Stir carefully to coat the eggs with the spicy sauce without breaking them. Allow the eggs to cook in the sauce for a few minutes, so they absorb some of the flavors.
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Final Adjustments: Taste and adjust the seasoning if needed. If the sauce seems too thick, add a little more water. Continue to cook until everything is well combined and heated through.
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Serve: Once ready, transfer the Telor Balado Pete to a serving dish. Enjoy this dish with steamed rice or as a flavorful side.
Voila! Your Telor Balado Pete is ready to be enjoyed! This dish, with its spicy and aromatic flavors, is sure to be a hit. Serve and savor the delightful taste!