Spicy Sambal Balado Eggs with Crispy Ikan Cue

Ingredients:

• 4 eggs, hard-boiled and peeled
• 1 packet ikan cue (salted fish), fried until half-cooked (optional)

For the Spice Paste:

• Red chilies, to taste
• Bird’s eye chilies, to taste
• 4 shallots
• 2 garlic cloves
• 2 kaffir lime leaves (optional)
• Salt, to taste
• Sugar, to taste
• Water, as needed

Instructions:

1. Prepare the Spice Paste: Using a mortar and pestle or a blender, grind all the spice paste ingredients—red chilies, bird’s eye chilies, shallots, garlic, and kaffir lime leaves (if using)—into a smooth paste.

2. Cook the Spice Paste: Heat a generous amount of oil in a pan over medium heat. Add the ground spice paste and sauté until fragrant and the oil begins to separate from the paste.

3. Add Liquid: Pour in a small amount of water to help the spices cook and to create a slightly saucy consistency. Stir well.

4. Incorporate the Ingredients: Add the fried ikan cue (if using) and hard-boiled eggs to the pan. Stir to coat everything evenly with the spice paste. Adjust seasoning with salt and sugar to taste.

5. Simmer and Serve: Allow the dish to simmer for a few minutes to let the flavors meld together. Taste and adjust seasoning if needed.

6. Final Touches: Once the spices are well integrated and the ikan cue and eggs are heated through, your dish is ready to serve.

Enjoy your Sambal Balado Telur and Ikan Cue with steamed rice or as a flavorful side dish!