Telor Balado
Ingredients:
- 250 grams (1/4 kg) eggs (telor) – approximately 15 eggs
- 15 red chilies (cabe merah), adjust to taste
- 8 shallots (bawang merah)
- 1 clove of garlic (bawang putih)
- 1 1/2 ripe tomatoes (tomat merah)
- 2 bay leaves (daun salam)
- 1 kaffir lime leaf (daun jeruk)
- Salt and seasoning to taste
Instructions:
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Begin by boiling the eggs until they are fully cooked. Once cooked, peel the eggs and set them aside.
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In a separate pot, briefly boil the red chilies, shallots, garlic, and tomatoes. This step helps to soften the ingredients, making them easier to blend into a smooth paste. It also reduces the pungency of the raw ingredients, which can be overwhelming when sautéed.
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After boiling, blend the chilies, shallots, garlic, and tomatoes into a smooth paste. This paste is the base for the balado sauce.
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Heat a bit of oil in a pan over medium heat. Add the blended paste to the pan and sauté until fragrant and the oil starts to separate from the paste.
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Add the bay leaves and kaffir lime leaf to the pan, stirring to combine them with the paste.
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Gently add the peeled boiled eggs to the pan. Stir well to coat the eggs evenly with the sauce, allowing them to absorb the flavors.
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Season with salt and additional seasoning to taste. Continue to cook for a few more minutes, ensuring the eggs are well coated and heated through.
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Serve your Telor Balado warm, and enjoy this flavorful dish that pairs wonderfully with rice.
Tips: This recipe is a great choice for beginners, as it combines simple steps with delicious results. The balado sauce can be adjusted to suit your heat preference by varying the amount of red chilies used. Enjoy this traditional Indonesian dish and bring a taste of Indonesia to your table!
