Telur Balado Recipe: A Spicy Indonesian Delight
Ingredients:
- 5 large eggs
- 20 red curly chilies (cabe merah keriting)
- 8 small red bird’s eye chilies (cabe rawit merah)
- 6 shallots
- 1 tablespoon finely shredded palm sugar (gula jawa)
- 1 teaspoon shrimp paste (terasi)
- 1 teaspoon beef bouillon powder (Royco sapi)
- Salt, to taste
- 1 bay leaf (optional)
- Cooking oil, as needed
Instructions:
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Fry the Eggs: Begin by frying the boiled eggs in a bit of oil until they become lightly browned. This step adds a nice texture to the eggs and enhances their flavor.
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Prepare the Chili Paste: While the eggs are frying, bring a pot of water to a boil. Add the red curly chilies, bird’s eye chilies, and shallots, cooking them until they are soft and wilted. Drain and let them cool slightly.
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Make the Paste: Once cooled, transfer the chilies and shallots to a mortar and pestle, or a food processor if you prefer. Grind them into a smooth paste. Incorporate the finely shredded palm sugar and shrimp paste into the mixture. Adjust the seasoning with salt to taste.
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Cook the Chili Paste: Heat a small amount of oil in a pan over medium heat. Add the chili paste and sauté until it becomes fragrant and starts to darken in color. Stir in the beef bouillon powder and additional salt as needed.
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Combine and Serve: Add the fried eggs to the chili paste, stirring gently to coat the eggs evenly with the sambal. If using, add the bay leaf for additional aroma. Cook for a few more minutes, allowing the flavors to meld together. Taste and adjust the seasoning if necessary.
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Enjoy: Once the eggs are well-coated and the sambal is well-cooked, remove from heat and serve hot. Telur Balado pairs beautifully with steamed rice for a flavorful and satisfying meal.
Notes:
- For a richer flavor, you can add a touch more palm sugar or shrimp paste according to your taste preferences.
- If you don’t have bay leaves, you can skip them or use a substitute like kaffir lime leaves for a similar aromatic touch.
This recipe brings out the vibrant flavors of Indonesian cuisine, with the spicy kick of the chilies and the savory depth from the shrimp paste. Enjoy this dish as a bold, flavorful addition to any meal!
