Spicy Indonesian Pindang Fish with Eggs (Balado Ikan Pindang Telur)

Ingredients

• 6 medium-sized pindang fish
• 4 eggs
• For the Spice Paste:
  • 10 shallots
  • 7 cloves of garlic
  • 3 candlenuts
  • 10 bird’s eye chilies
  • 7 large red chilies
• For Seasoning:
  • Salt, to taste
  • Brown sugar, to taste
  • Soy sauce, to taste
  • Water, as needed

Instructions

1. Prepare the Eggs and Fish:

   • Begin by frying the eggs until they are cooked through and set them aside.
   • Clean the pindang fish by removing the bones, then fry them until golden brown and crispy. Set aside.

2. Make the Spice Paste:

   • Blend the shallots, garlic, candlenuts, bird’s eye chilies, and large red chilies into a smooth paste using a food processor or mortar and pestle.

3. Cook the Spice Paste:

   • Heat a pan over medium heat and add a bit of oil. Sauté the spice paste until it becomes fragrant and the raw smell disappears.

4. Combine the Ingredients:

   • Add a splash of water to the pan with the spice paste, followed by brown sugar, salt, and soy sauce to taste. Stir well to combine all the flavors.

5. Simmer the Dish:

   • Gently add the fried pindang fish and eggs into the pan. Stir to coat the fish and eggs with the spice mixture. Cover and let it simmer until the flavors meld together and the sauce thickens to your liking.

6. Serve:

   • Once everything is well-coated and the sauce has reached your desired consistency, remove from heat. Serve the Balado Ikan Pindang Telur hot with steamed rice for a complete meal.

This Balado Ikan Pindang Telur is a perfect blend of savory, spicy, and sweet flavors that capture the essence of Indonesian cuisine. Enjoy this vibrant dish that brings together crispy fish, hearty eggs, and a rich, aromatic sauce.