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Telur Balado - Indonesian Spicy Eggs

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Easter means plenty of eggs, especially if you have kiddies joining egg hunting event. This telur balado - Indonesian spicy eggs recipe is a foolproof way of turning abundant of hard-boiled eggs into a delicious dish. So you know what you need to do this Sunday right?

Telur Balado - Indonesian Spicy Eggs

Telur Balado - Indonesian Spicy Eggs

Give your eggs a fried skin

If you want a flavorful egg dish where the sauce penetrates all the way into the inside of your eggs, then you really want to develop a fried skin to your eggs. First, prick each of the hard boiled eggs all over with a fork. Next, heat a pot of oil for deep frying. Finally, once the oil is hot (~ 175 Celsius / 350 Fahrenheit), fry the eggs for about 30 seconds to 1 minute just until a lovely golden brown skin appears.

Telur Balado - Indonesian Spicy Eggs

Telur Balado - Indonesian Spicy Eggs

Easy balado sauce

Balado sauce ranges from simple version to more complicated ones. What I have here is probably at its simplest incarnation. You need tomatoes, red chilies (any variety), shallot (or onion), and garlic. Salt and sugar are all the seasonings you need. For extra flavor, I add 5 kaffir lime leaves at the end of cooking time, but this is optional. Or, you can substitute with the zest of 1 lime.

Telur Balado - Indonesian Spicy Eggs

Telur Balado - Indonesian Spicy Eggs

The Recipe

Telur Balado - Indonesian Spicy Eggs


5.0 from 1 reviews

Courses:

Cuisine:

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 10-12

Ingredients

  • Fried hard-boiled eggs
  • 10-12 peeled hard-boiled eggs
  • enough oil for deep frying
  • Balado sauce
  • 2 tomatoes
  • 3-10 red chilies (any variety, I typically use bird eye chilies)
  • 75-gram shallot (or onion)
  • 4 cloves garlic
  • 3 tablespoon oil
  • 1/2 tablespoon salt
  • 1 teaspoon sugar
  • 1/2 cup water
  • 5 kaffir lime leaves, or the zest of 1 lime (optional)

Instructions

  • Fried hard-boiled eggs
    1. Use a fork to prick the eggs all over.
    2. Heat a pot of oil for deep frying, and once the oil is hot (~ 175 Celsius/350 Fahrenheit), fry the eggs for 30 seconds to 1 minutes, or until a golden brown skin develop on each egg.
    3. Set the eggs aside over a strainer to remove excess oil.
  • Balado sauce
    1. Puree together tomatoes, red chilies, shallot, and garlic in a food processor/blender.
    2. Heat oil in a large frying pan over medium-high heat. Sauté tomato sauce until fragrant, about 3 minutes.
    3. Return fried eggs to frying pan, and season with salt and sugar. Stir to mix.
    4. Add water to the pan, mix well, and bring to a boil.
    5. Reduce heat to a simmer and continue cooking until the sauce is dry and clings to the eggs.
    6. Add kaffir lime leaves, or lime zest (if using), and toss for 30 seconds.
    7. Turn off heat and transfer the eggs to a serving platter. Serve immediately with steamed white rice.

Comments

  • Jack Smith says:

    I tried it and it’s very tasty! Thank you for the recipe!

    • Anita says:

      Thank you for giving it a try Jack :)

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