Telor Balado Recipe
Ingredients
- 10 chicken eggs
- 1/2 kg red chilies
- 8 shallots
- 1 tsp sesame oil
- 2 eggplants
- 1/2 tsp soy sauce
- Salt to taste
- Royco seasoning (or any preferred seasoning)
- Sugar to taste
Instructions
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Prepare the Eggs: Start by boiling the eggs until they are hard-cooked. To make peeling easier, once the eggs are cooked, let them cool in a bowl of plain water. This step helps in removing the shells more easily.
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Blend the Spices: While the eggs are cooking, prepare the spice blend. Place the red chilies and shallots into a blender and blend until smooth.
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Fry the Eggs: Heat a small amount of cooking oil in a pan. Quickly fry the boiled eggs for a brief period to add a slight crisp to the surface. Be careful not to overcook them, as this can cause the eggs to shrink.
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Cook the Eggplants: Slice the eggplants and fry them briefly until they are tender. Drain the fried eggplants and set them aside.
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Prepare the Sauce: In a separate pan, heat a bit of sesame oil over low heat. Add the blended spice mixture to the pan and cook until it turns a golden brown color. Stir occasionally to prevent burning.
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Combine Ingredients: Once the spice blend is browned, add soy sauce, salt, and sugar to taste. Mix well to combine. Add the fried eggs and eggplants to the pan, stirring gently to coat them with the sauce. Ensure that the eggs and eggplants are evenly covered with the spicy mixture.
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Optional Additions: For an extra touch, you can add shredded chicken or anchovies to the dish, adjusting the seasoning as needed.
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Serve: Once everything is well combined and heated through, the dish is ready to serve. Enjoy this flavorful and spicy Telor Balado with steamed rice or as a side dish.
This Telor Balado is a deliciously spicy and savory Indonesian dish that combines the richness of eggs with the bold flavors of chili and shallots, making it a standout addition to any meal.
