Ingredients
- 5 large eggs
- 1/2 oz red bell peppers
- 30 grams bird’s eye chilies
- 3 shallots
- 2 cloves garlic
- 1/2 tomato
- Salt, to taste
- Sugar, to taste
- 1 liter water
- A splash of cooking oil
Instructions
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Boil the Eggs: Begin by boiling the eggs until they are fully cooked. Once done, peel them and set them aside.
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Prepare the Spice Blend: In a blender, combine the red bell peppers, bird’s eye chilies, shallots, garlic, and tomato. Blend until the mixture is smooth and uniform.
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Cook the Spice Mixture: Heat a splash of cooking oil in a pan over medium heat. Add the blended spice mixture and cook, stirring frequently, until the oil begins to separate and the spices have fully cooked, about 10-15 minutes.
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Season the Sauce: Season the spice mixture with salt and sugar according to your taste preferences.
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Combine and Serve: Gently add the peeled boiled eggs to the pan, ensuring they are well-coated with the spicy sauce. Allow them to simmer for a few minutes to absorb the flavors. Adjust seasoning if necessary.
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Final Touches: Serve the Balado Telur hot as a fiery and flavorful side dish or main course.
Enjoy this intensely spicy and flavorful Indonesian classic, perfect for those who love a bit of heat in their meals!