Balado Ikan Cuek Telur Ceplok
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan cuek | 6 pieces |
| Eggs | 4 (or more, if desired) |
| Cooking oil | As needed |
| Red curly chilies | 10 |
| Salt | 1/2 tsp |
| Red bird’s eye chilies | 7 |
| Medium tomatoes (peeled) | 2 |
Instructions
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Preparation of Fish: Clean the ikan cuek thoroughly under running water, then heat oil in a pan and fry the fish until golden and cooked through. Remove and set aside.
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Cooking the Eggs: In the same pan, fry the eggs sunny-side up until the whites are set but the yolks remain runny. Set aside with the fish.
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Making the Spice Paste: In the same oil used for frying, sauté the blended spices, which include the red curly chilies, bird’s eye chilies, and peeled tomatoes, along with salt, until fragrant and well-cooked.
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Combining Ingredients: Add the fried fish and eggs into the spice mixture. Gently toss everything together until the fish and eggs are evenly coated with the balado sauce. Allow the mixture to cook for an additional few minutes to meld the flavors.
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Serving: Once everything is well combined and aromatic, turn off the heat. Serve hot, and enjoy the delicious Balado Ikan Cuek Telur Ceplok as a delightful meal!
This dish is a perfect blend of spicy and savory flavors, showcasing the richness of Indonesian cuisine.
