Ingredients
- 5 large eggs
- 1 piece of galangal, crushed
- 1/2 teaspoon shrimp paste (terasi)
- Palm sugar, to taste
- Salt, to taste
- Seasoning, to taste
- Cooking oil, for sautéing
- Water, as needed
For the Spice Paste:
- 1 tomato
- 5 red chilies (adjust to taste)
- 1 bird’s eye chili (adjust to taste)
- 6 shallots
- 3 cloves garlic
- 1 piece of ginger
Instructions
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Prepare the Spice Paste: In a blender, combine the tomato, red chilies, bird’s eye chili, shallots, garlic, and ginger. Blend until smooth.
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Sauté the Spice Paste: Heat a generous amount of cooking oil in a pan over medium heat. Add the blended spice paste along with the crushed galangal. Sauté until the mixture becomes fragrant and the oil starts to separate.
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Simmer the Sauce: Pour in enough water to create a sauce, then stir in palm sugar, shrimp paste, salt, and seasoning to taste. Allow the sauce to come to a boil, stirring occasionally. Adjust the seasoning as needed.
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Cook the Eggs: Gently place the eggs into the simmering sauce. Let them cook until they are thoroughly cooked and the flavors have melded, about 10-15 minutes.
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Serve: Once the eggs are cooked and the sauce has thickened, remove from heat. Serve the Telur Ceplok Balado hot, garnished with extra herbs if desired.
Enjoy this rich and flavorful dish with steamed rice or as part of a larger meal.