Telor Ceplok Balado: A Spicy Indonesian Egg Delight
Ingredients:
- 3 large eggs
- 3-4 red shallots
- 3 cloves of garlic
- 4 bird’s eye chilies
- 7 curly red chilies
- 1/2 tomato
- 1 lemongrass stalk, bruised
- 2-3 kaffir lime leaves
- Water, as needed
- Sugar and salt, to taste
- Cooking oil
Instructions:
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Prepare the Eggs:
- Heat a generous amount of cooking oil in a pan over medium heat. Carefully crack the eggs into the hot oil and fry them until the whites are crispy and golden, and the yolks are cooked to your desired level. Remove the eggs from the pan and set aside.
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Make the Spice Paste:
- In a blender or mortar and pestle, combine the red shallots, garlic, bird’s eye chilies, curly red chilies, and tomato. Blend or grind into a smooth paste.
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Cook the Spice Paste:
- In the same pan used for frying the eggs, add a bit more oil if needed. Heat over medium heat and sauté the spice paste until fragrant and the oil begins to separate from the paste.
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Add Aromatics:
- Add the bruised lemongrass stalk and kaffir lime leaves to the pan. Continue to cook for another minute to infuse the flavors.
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Combine and Simmer:
- Gently place the fried eggs into the pan with the spice paste. Add a small amount of water to create a bit of sauce, and season with sugar and salt to taste. Stir carefully to ensure the eggs are well-coated with the sauce. Allow it to simmer for a few minutes, so the flavors meld and the sauce thickens slightly.
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Serve:
- Once the eggs are fully coated and the sauce has thickened to your liking, remove the pan from heat. Transfer the Telor Ceplok Balado to a serving dish and enjoy this spicy Indonesian treat with steamed rice or as a flavorful side dish.
This recipe for Telor Ceplok Balado offers a delicious and aromatic experience with the perfect balance of spiciness and savory flavors, ideal for enhancing any meal.
