Balado Telur Tahu Recipe
Ingredients
| Quantity | Ingredient |
|---|---|
| 5 | Eggs (2 boiled, 3 fried) |
| 2 | White tofu (cut into small cubes) |
| 5 | Red chilies |
| 15 | Bird’s eye chilies (cabe rawit jawa) |
| 5 | Shallots |
| 5 | Garlic |
| To taste | Salt |
| To taste | MSG (Mecin) |
| To taste | Pepper |
| To taste | Royco seasoning |
| To taste | Granulated sugar |
| To taste | Soy sauce |
| To taste | Water (as needed) |
Instructions
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Boil the Eggs: Start by thoroughly cleaning the eggs. Boil 2 eggs until hard-boiled, then set aside to cool.
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Prepare the Spice Paste: While the eggs are boiling, finely pound the red chilies, shallots, and garlic together until you have a smooth paste.
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Fry the Tofu and Eggs: In a pan, fry the cubed tofu until golden brown. Fry the 3 eggs sunny-side up. If you like, you can also fry the boiled eggs until slightly crispy on the outside.
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Sauté the Spice Mixture: In a separate wok or pan, heat a little oil. Add the pounded spice mixture and sauté until fragrant. Add a splash of water to help the spices release their flavors.
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Combine Ingredients: Gently add the fried tofu and eggs to the pan. Stir to combine, adding more water as needed to achieve your desired consistency.
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Season to Taste: Season the mixture with salt, MSG, pepper, Royco seasoning, a pinch of sugar, and a couple of drops of soy sauce. Stir well to combine.
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Final Touches: Taste and adjust the seasoning as needed. Once satisfied, remove from heat.
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Serve: Your Balado Telur Tahu is now ready to be served. Enjoy this delightful dish with steamed rice!
Enjoyment Tip
This dish pairs beautifully with a side of fresh vegetables or a simple cucumber salad for a refreshing contrast. Happy cooking!
