Telur Balado: Spicy Indonesian Fried Eggs
Ingredients:
- 5 large eggs
- 7 red bird’s eye chilies (adjust to taste)
- 3 bay leaves
- Cooking oil, as needed
- For the spice paste:
- 7 red curly chilies
- 1 red bird’s eye chili (adjust to taste)
- 5 shallots
- 3 cloves garlic
- 1 bouillon cube
Instructions:
-
Prepare the Eggs: Begin by boiling the eggs until they are fully cooked. Once cooked, allow the eggs to cool. After they have cooled down, peel the shells off and set them aside.
-
Fry the Eggs: Heat oil in a pan over medium heat. Gently fry the peeled eggs until they turn a golden brown color. Once fried, remove them from the pan and drain any excess oil on paper towels.
-
Make the Spice Paste: While the eggs are frying, prepare the spice paste. Blend the red curly chilies, red bird’s eye chili, shallots, garlic, and the bouillon cube into a smooth paste.
-
Cook the Spice Paste: In a separate pan, heat a little oil over medium heat. Add the spice paste to the pan and cook, stirring frequently, until it becomes fragrant and the oil starts to separate from the paste.
-
Combine and Simmer: Add the red bird’s eye chilies and bay leaves to the spice paste. Stir well to combine. Gently add the fried eggs to the pan, tossing them to ensure they are coated with the spicy mixture.
-
Serve: Allow the eggs to simmer in the spice mixture for a few minutes, ensuring they are well-flavored. Once the eggs have absorbed the flavors, remove from heat and serve hot.
Enjoy this spicy and savory Telur Balado as a delicious side dish or main course with steamed rice.
