Telur Ceplok Balado Recipe
Ingredients:
- 6-7 eggs
- 2 bay leaves (daun salam)
- 1-inch piece of galangal (lengkuas), smashed
- 3 kaffir lime leaves (daun jeruk)
- 1 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 tablespoon chicken or vegetable bouillon (kaldu)
- For the Spice Paste:
- 6 shallots (bawang merah)
- 3 garlic cloves (bawang putih)
- 12 bird’s eye chilies (cabe rawit), or adjust to taste
- 1 ripe tomato (tomat merah)
Instructions:
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Prepare the Eggs:
- Heat a non-stick skillet over medium heat and cook the eggs until the whites are crispy and the yolks are set to your liking. Remove the eggs from the skillet and set aside.
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Make the Spice Paste:
- In a blender or food processor, combine the shallots, garlic, bird’s eye chilies, and ripe tomato. Blend until you achieve a smooth paste.
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Cook the Spice Paste:
- In the same skillet used for the eggs, add a little oil and heat over medium heat. Add the blended spice paste and sauté until it becomes fragrant and the oil starts to separate from the paste.
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Add Aromatics:
- Add the smashed galangal, bay leaves, and kaffir lime leaves to the skillet. Sauté briefly to release their flavors.
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Simmer the Sauce:
- Pour in the water and bring to a simmer. Stir in the sugar, salt, and chicken or vegetable bouillon. Adjust seasoning as needed. Allow the sauce to cook for a few minutes until it slightly thickens.
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Combine Eggs and Sauce:
- Gently add the fried eggs to the skillet, making sure they are well coated with the spicy sauce. Simmer for a few minutes to let the flavors meld together.
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Adjust and Serve:
- Taste the sauce and adjust the seasoning if necessary. Once the eggs are well coated and heated through, remove from heat.
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Serve:
- Serve the Telur Ceplok Balado hot with steamed rice or as a flavorful addition to your meal.
Enjoy this delightful and spicy Indonesian dish, where the rich flavors of the spice paste perfectly complement the crispy eggs!
