Telur Balado
Ingredients
| Ingredients | Quantity |
|---|---|
| Eggs | 7 large |
| Cooking oil | As needed |
| Palm sugar | To taste |
| Salt | 1 tsp |
| Bay leaves | 3 leaves |
| Ice water | As needed |
Spice Paste
| Spice Ingredients | Quantity |
|---|---|
| Garlic | 7 cloves |
| Shallots | 7 cloves |
| Red chilies | 10 pieces |
| Bird’s eye chilies | 15 pieces (to taste) |
| Ripe tomato | 1 piece |
| Candlenut | 1 piece |
| Ginger | 1 small piece |
Instructions
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Boil the Eggs: Place the eggs in a pot, cover with water, and boil for 10-15 minutes. Once cooked, drain the hot water and rinse the eggs with ice water to make peeling easier.
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Prepare the Eggs for Frying: Once peeled, gently score the surface of each egg with a knife. This will help the spices penetrate the eggs during frying.
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Fry the Eggs: Heat oil in a pan over medium heat. Fry the scored eggs until golden brown, then remove and drain on paper towels.
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Make the Spice Paste: In a blender or mortar, combine garlic, shallots, red chilies, bird’s eye chilies, ripe tomato, candlenut, and ginger. Blend until smooth.
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Sauté the Spice Paste: In the same pan, add a bit more oil if necessary. Sauté the spice paste with bay leaves, salt, and palm sugar for about 7-10 minutes until fragrant and well-cooked. Adjust seasoning to taste.
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Combine Eggs and Spice Paste: Gently add the fried eggs into the sautéed spice mix. Stir to coat the eggs evenly, adding a splash of water to help the spices adhere.
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Final Touch: Once the spices have infused into the eggs, turn off the heat. Serve the Telur Balado hot with steamed rice, garnished with fried shallots for an extra crunch.
Enjoy your delightful Telur Balado! 😋
