Telur Balado (Spicy Chili Eggs)
Telur Balado (Spicy Chili Eggs)
Embark on a culinary journey to Indonesia with Telur Balado, the iconic spicy chili eggs that are a staple in Indonesian cuisine. This dish features perfectly hard-boiled eggs, lovingly coated and stir-fried in a vibrant, fiery sambal balado paste. The sauce, a harmonious blend of red chilies, shallots, garlic, and tomatoes, offers a complex flavor profile that is both sweet and savory, with a distinctive spicy kick that awakens the palate. Originating from the Minangkabau region of West Sumatra, Balado has spread throughout the archipelago, evolving with regional variations but always retaining its core spicy essence. It’s a testament to Indonesia's rich spice trade history and its masterful use of chili and aromatics. This dish is not just food; it’s an experience, embodying the bold flavors and communal spirit of Indonesian cooking. Prepare to impress your family and friends with this authentic taste of Indonesia, perfect served alongside steamed rice and other Indonesian favorites.
- Preparation time
- 15 min
- Cooking time
- 20 min
- Total time
- 35 min
- Servings
- 6
Instructions
Prepare the Balado Paste
- 1Boil the eggs until hard-boiled. Peel them and set aside. Optionally, lightly score the eggs with a knife to help them absorb the sauce.
- 2Combine the red chilies, peeled shallots, garlic cloves, and chopped tomatoes in a food processor or blender. Add a tablespoon of water if needed to help blend.
- 3Process or blend the ingredients until you achieve a coarse paste. Avoid over-processing into a smooth puree; a slightly textured paste is desirable.
Cook the Balado
- 1Heat the cooking oil in a wok or a large skillet over medium heat.
- 2Add the Balado paste to the hot oil. Stir-fry for about 5-10 minutes, or until the paste changes color to a deeper red and the oil starts to separate, indicating it's cooked through and the raw chili smell has dissipated.
- 3Stir in the sugar and salt. Taste and adjust seasoning as needed. If using, add the lime juice.
- 4Gently add the peeled hard-boiled eggs to the wok. Stir carefully to coat each egg evenly with the Balado paste. Continue to cook for another 2-3 minutes, allowing the eggs to absorb the flavors.
Nutrition Information
- Calories
- 250 kcal
- Protein
- 12 g
- Fat
- 18 g
- Carbs
- 10 g
| Nutrient | Per serving |
|---|---|
| Calories | 250 kcal |
| Protein | 12 g |
| Fat | 18 g |
| Carbs | 10 g |
Tips
- Adjust the number of chilies to control the spiciness according to your preference.
- Ensure the chili paste is cooked thoroughly to remove any raw chili bitterness and to deepen the flavor.
- Serve hot with steamed rice. Garnish with fresh cilantro or fried shallots for extra flavor and texture.
