Telur Balado
Telur Balado is a flavorful Indonesian dish made with boiled eggs and spicy chili sauce.The eggs are lightly fried to create a golden exterior.Fresh red chilies, shallots, garlic, and tomatoes form the aromatic sauce.A touch of sugar balances the heat and acidity.The eggs simmer briefly in the sauce so they absorb its bold flavors.Serve with steamed rice, cucumber, and fresh herbs for a delicious meal.
Ingredients
For the Eggs
- 8 large eggs
- 1 tablespoon vegetable oil for frying
- ½ teaspoon salt
For the Balado Sauce
- 6–8 fresh red chilies
- 2–3 bird's-eye chilies, optional
- 5 shallots, roughly chopped
- 2 medium tomatoes, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon tamarind paste
- 1 teaspoon brown sugar or palm sugar
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
For Garnishing
- Fresh cilantro or coriander leaves
- Sliced red chili
- Fried shallots
- Lime wedges
- Sliced cucumber
Instructions
Boil the Eggs
- Place the eggs in a saucepan and cover them completely with cold water.Bring the water to a boil, then reduce the heat and cook for approximately 9–11 minutes for firm yolks.Transfer the eggs immediately to an ice-water bath and allow them to cool.
Peel the Eggs
- Once completely cool, gently peel the shells from the eggs.Pat the eggs dry with paper towels.
Lightly Fry the Eggs
- Heat about 1 tablespoon of vegetable oil in a skillet over medium heat.Add the boiled eggs and gently turn them until the outside develops a light golden color.You do not need to deep-fry them.Transfer the eggs to a plate and set aside.
Prepare the Chili Paste
- Add the red chilies, bird's-eye chilies, shallots, garlic, and tomatoes to a food processor.Pulse until you have a coarse paste.A slightly coarse texture gives the sauce a more rustic character.
Cook the Balado Sauce
- Heat 2 tablespoons of oil in a large skillet over medium heat.Add the chili paste and cook for approximately 6–8 minutes, stirring frequently.Continue cooking until the raw aroma disappears and the mixture becomes fragrant
Add Seasonings
- Add tamarind paste, brown sugar, salt, and black pepper.Stir well.Add approximately ½ cup water and simmer for another 3–5 minutes.
Simmer
- Reduce the heat to low and simmer for approximately 5 minutes.This allows the eggs to absorb the spicy, aromatic sauce.
Taste and Adjust
- Taste the sauce and adjust the seasoning.Add additional sugar if the sauce is too sharp, lime or tamarind for more acidity, or chili for extra heat.
Garnish and Serve
- Transfer the Telur Balado to a serving dish.Garnish with fresh cilantro, sliced chili, crispy fried shallots, and lime wedges.Serve hot or warm with steamed rice and cucumber.
Notes
- Use fresh eggs: Fresh eggs provide excellent texture, although slightly older eggs can sometimes be easier to peel.
- Cool the eggs quickly: An ice bath helps stop cooking and makes peeling easier.
- Frying is optional: The eggs can be added directly to the sauce if you prefer a lighter preparation.
- Adjust the chili: Use fewer chilies for a milder balado.
- Cook the paste thoroughly: This removes the raw taste and develops deeper flavor.
- Don't burn the chilies: Keep the heat around medium while cooking the sauce.
- Balance the sauce: Balado should have a pleasant combination of spicy, savory, tangy, and slightly sweet flavors.
- Serve with rice: The sauce is particularly delicious spooned over hot steamed rice.