Telur Ceplok Balado Recipe
Ingredients:
- 1/2 kg chicken eggs
- For the Balado Sauce:
- 13 red curly chilies
- 8 red bird’s eye chilies
- 6 shallots
- 3 cloves garlic
- 1 tomato
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon MSG or flavor enhancer
- For Cooking:
- Vegetable oil for frying and sautéing
Instructions:
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Prepare the Eggs:
- Begin by heating a sufficient amount of vegetable oil in a frying pan or non-stick skillet. The oil should be enough to allow the eggs to fry properly.
- Crack and fry 4 eggs at a time in the hot oil until the whites are crispy and the yolks are cooked to your preference. Once done, carefully remove the eggs and drain on paper towels. Repeat this process with the remaining eggs until all are cooked. Set aside.
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Make the Balado Sauce:
- In a blender, combine the red curly chilies, red bird’s eye chilies, shallots, garlic, and tomato. You can add a bit of oil or water to aid in blending, though oil is preferable for a richer flavor.
- Blend the ingredients until you achieve a smooth paste.
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Cook the Balado Sauce:
- Heat some vegetable oil in a frying pan over medium heat. Pour the blended paste into the pan.
- Add salt, sugar, and MSG to the sauce. Cook the mixture, stirring frequently, until it begins to release its oils and the aroma intensifies. Taste and adjust the seasoning as needed.
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Combine and Serve:
- Arrange the fried eggs on a serving plate.
- Pour the hot balado sauce generously over the eggs.
- Your Telur Ceplok Balado is now ready to be served. Enjoy this flavorful Indonesian dish with steamed rice or as a stand-alone treat!
This recipe is perfect for beginners looking to try their hand at Indonesian cuisine. Happy cooking!
