Telur Balado: A Spicy Indonesian Delight
Ingredients:
- 6 large chicken eggs (hard-boiled in advance)
- Cooking oil (as needed)
- 8 shallots
- 4 cloves of garlic
- 5 bird’s eye chilies (adjust to taste for spiciness)
- 1 ripe tomato
- 1 bay leaf (optional)
- 1 tablespoon granulated sugar
- ½ tablespoon salt
- 1 cup water
- Soy sauce (to taste)
- 1 sachet Balado seasoning mix (sufficient for 8 eggs)
Instructions:
-
Prepare the Eggs:
Begin by hard-boiling the eggs. Once cooked, peel and set them aside. Heat oil in a pan and gently fry the eggs until the outer layer becomes slightly crispy. If you prefer a softer texture, you can skip this frying step. -
Make the Spice Paste:
In a blender, combine the shallots, garlic, bird’s eye chilies, and tomato. Blend until you achieve a smooth paste. If you don’t have a blender, you can also use a mortar and pestle to grind these ingredients into a fine mixture. -
Cook the Paste:
Heat some cooking oil in a pan over medium heat. Add the blended spice paste and sauté until it becomes fragrant and the oil starts to separate from the paste. If using, add the bay leaf to the pan and continue to sauté until it releases its aroma. -
Add the Seasoning:
Stir in the sachet of Balado seasoning mix. Pour in the cup of water and bring the mixture to a gentle simmer. Let it cook until the flavors meld together. -
Combine Ingredients:
Add the hard-boiled eggs to the pan. Stir gently to coat the eggs with the spice mixture. Season with granulated sugar and salt, adjusting to your taste preferences. Add a splash of soy sauce to balance the flavors, as Balado seasoning can sometimes be slightly bitter. -
Simmer and Reduce:
Allow the dish to simmer until the liquid reduces and the sauce thickens to a desirable consistency, coating the eggs nicely. -
Serve:
Your Telur Balado is ready to be served. Garnish with fresh herbs if desired and enjoy this spicy, flavorful dish with steamed rice or as a side to other Indonesian favorites.
Happy Cooking!
