Ingredients
- 4 eggs
- 1 bunch of petai (stink beans)
- 10 bird’s eye chilies
- 4 red chilies
- 3 shallots
- 2 cloves garlic
- 1 candle nut
- Palm sugar (to taste)
- Salt (to taste)
- Flavor enhancer (optional)
Instructions
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Prepare the Eggs: Begin by boiling the eggs until they are fully cooked. Once done, remove them from the water, let them cool, and then peel off the shells.
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Separate the Petai: Carefully remove the petai from their pods and set aside.
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Make the Spice Paste: In a mortar and pestle or food processor, combine the bird’s eye chilies, red chilies, candle nut, garlic, shallots, a pinch of salt, and palm sugar. Grind the ingredients into a smooth paste.
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Cook the Spice Paste: Heat a little oil in a pan over medium heat. Add the spice paste to the pan and sauté until it becomes fragrant and the oil begins to separate from the paste.
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Combine Ingredients: Gently add the boiled eggs to the pan, stirring to coat them with the spice paste. Add the petai and mix well to ensure everything is evenly combined.
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Season: Taste the dish and adjust the seasoning with additional salt and flavor enhancer if desired.
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Serve: Once the eggs are well-coated and heated through, and the petai is tender, the dish is ready to be served. Enjoy your delicious Telur Balut Sambal Pete!
This flavorful recipe features a delightful combination of spicy sambal and fragrant petai, creating a dish that’s both savory and satisfying. Perfect for a hearty meal or as a side dish for your next gathering.