Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 4 |
| Garlic | 2 cloves |
| Shallots | 4 |
| Red Curly Chilies | 9 |
| Tomato | 1 |
| Petai (Stink Beans) | 1 |
| Candlenuts | 2 |
| Palm Sugar | To taste |
| Salt | To taste |
| Soy Sauce | A splash |
Instructions
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Begin by boiling the eggs in a pot with a pinch of salt until fully cooked. Once done, allow them to cool before peeling off the shells.
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While the eggs cool, prepare the spice paste by grinding together the garlic, shallots, red chilies, and candlenuts until smooth.
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In a pan, heat a splash of oil over medium heat and sauté the ground spice mixture until fragrant.
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Add the palm sugar and chopped tomato to the pan, followed by the petai. Stir well to combine.
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Carefully add the boiled eggs into the mixture, ensuring they are coated with the spices. If needed, add a little water and a splash of soy sauce for additional flavor.
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Allow the dish to simmer for a few minutes, tasting and adjusting the seasoning to your preference.
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Once everything is well combined and heated through, your Balado Telur is ready to be served. Enjoy this vibrant dish as a side or a main course!
Nutritional Information:
Not provided in the original recipe. Please adjust based on serving size and specific ingredient brands used.
This dish is a perfect representation of Indonesian cuisine, bringing together the delightful spiciness of chilies with the richness of eggs, making it a truly satisfying meal.