Balado Telor Ceplok
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken eggs | 4 pieces |
| Red shallots | 4 cloves |
| Garlic | 3 cloves |
| Turmeric | 1/2 finger length (about 1 inch) |
| Ginger | 1/2 finger length (about 1 inch) |
| Galangal | 1 finger length |
| Bay leaves | 2 leaves |
| Red chili peppers | 5 pieces |
| Bird’s eye chili peppers | 3 pieces (to taste) |
| Salt | To taste |
| Ground black pepper | To taste |
| Royco seasoning | To taste |
| Sugar | To taste |
| Onion (optional) | 1/4 piece |
| Water | As needed |
| Cooking oil | As needed |
Instructions
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Fry the Eggs: Heat oil in a pan and fry the eggs one by one to create sunny-side-up eggs (telor ceplok). Set aside.
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Prepare Aromatics: Thinly slice the green onions and onion (if using). In a mortar and pestle, grind the red shallots, garlic, ginger, and turmeric into a fine paste.
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Sauté the Spice Mix: In the same pan, heat a little more oil and sauté the ground spice mixture and sliced onion until fragrant.
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Add More Flavor: Once aromatic, add the galangal and bay leaves. Then, incorporate salt, ground black pepper, Royco seasoning, and sugar, stirring for a brief moment before adding a splash of water.
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Taste and Adjust: Adjust the seasoning to your preference. Once balanced, add the sliced green onions and stir briefly before gently folding in the fried eggs.
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Final Touch: Toss everything together for a minute until well combined and heated through. Remove from heat.
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Serve: Transfer to a serving dish and enjoy this delightful dish with warm rice—it’s simply irresistible!
Enjoy Your Balado Telor Ceplok!
This vibrant and flavorful dish is sure to elevate your meal. Perfectly paired with steaming rice, it brings a touch of Indonesian culinary magic to your table!
