Kentang dan Telur Balado
Ingredients
| Ingredient | Quantity |
|---|---|
| Hard-boiled eggs | 4 |
| Potatoes | 1/2 kg |
| Shallots | 8 cloves |
| Garlic | 2 cloves |
| Red bird’s eye chili | 4 |
| Curly red chili | 9 |
| Salam leaves | 2 |
| Kaffir lime leaf | 1 |
| Salt | To taste |
| Sugar | To taste |
| Royco seasoning | To taste |
Instructions
-
Begin by finely grinding the shallots, garlic, and both types of chilies to create a fragrant spice paste.
-
In a skillet, heat some cooking oil over medium heat, then add the ground spice mixture along with the salam and kaffir lime leaves. Sauté until the mixture becomes aromatic.
-
Once the spices are fragrant, add the cubed potatoes and hard-boiled eggs to the skillet. Stir to combine everything well.
-
Season the dish with sugar, salt, and Royco seasoning, adjusting the quantities to your taste preferences. Stir thoroughly to ensure all ingredients are well-coated in the spice blend.
-
Serve hot, garnished with fresh herbs if desired, and enjoy this delightful fusion of flavors!
This savory dish, infused with rich spices and a hint of heat, is the ultimate comfort food, perfect for any meal!
