Spicy Petai and Egg Balado
Ingredients:
- 1/4 kg eggs (about 3 large eggs)
- 3 large red chilies
- 7 bird’s eye chilies (or to taste)
- 5 shallots
- 4 cloves garlic
- 2 candlenuts
- 1 tomato
- Salt, to taste
- 1 tablespoon shrimp paste (terasi), toasted
- 2 tablespoons palm sugar
- 1 teaspoon chicken bouillon powder
- 1 handful of petai (stink beans, to taste)
- 2 slices of galangal
- 2 kaffir lime leaves
Steps:
-
Prepare the Eggs: Boil the eggs until fully cooked. Once cool enough to handle, peel the eggs and fry them in hot oil until they turn a light brown color. Set aside.
-
Make the Spice Paste: In a blender or food processor, combine the red chilies, bird’s eye chilies, shallots, garlic, and candlenuts. Blend until you achieve a smooth paste.
-
Cook the Spice Paste: Heat a bit of oil in a pan over medium heat. Add the spice paste and cook, stirring constantly, until fragrant and the oil starts to separate from the paste. Add the galangal slices and kaffir lime leaves to the pan.
-
Season the Sauce: Stir in the shrimp paste, palm sugar, and chicken bouillon powder. Cook the mixture until the spices are well-cooked and the flavors meld together. Adjust the seasoning with salt as needed.
-
Add the Petai: Incorporate the petai into the sauce and cook for a few minutes, allowing the petai to absorb the flavors.
-
Combine with Eggs: Gently fold the fried eggs into the sauce, making sure they are well-coated with the spice mixture. Stir occasionally to allow the flavors to fully penetrate the eggs.
-
Serve: Once the eggs are well-coated and the sauce has thickened slightly, remove from heat. Serve the spicy petai and egg balado warm as a flavorful accompaniment or main dish.
Enjoy this vibrant and aromatic dish that brings a delightful blend of spicy, savory, and slightly sweet flavors to your table.
