Telur Balado

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Boil the eggs for 10 minutes, then immediately transfer them to an ice bath to cool. Once cooled, peel the eggs and set aside.

   Ca. 15 min.

   Kokkens note: An ice bath helps stop the cooking process and makes eggs easier to peel.

2. 2

   Roughly chop the red chilies, bird's eye chilies, shallots, garlic, and tomato for the balado paste.

   Ca. 5 min.

3. 3

   Place the chopped ingredients for the balado paste into a food processor or blender. Add a splash of water if needed to help blend.

   Ca. 2 min.

   Kokkens note: For a more traditional texture, use a mortar and pestle to grind the paste.

4. 4

   Blend or grind until a coarse paste forms. It doesn't need to be perfectly smooth.

   Ca. 3 min.

5. 5

   Heat the vegetable oil in a large pan or wok over medium heat.

   Ca. 1 min.

6. 6

   Carefully add the peeled hard-boiled eggs to the hot oil. Fry them for about 2-3 minutes, turning occasionally, until the whites are lightly golden and slightly crispy.

   Ca. 3 min.

   Kokkens note: Frying the eggs adds texture and helps them absorb the sauce better.

7. 7

   Remove the fried eggs from the pan and set them aside, leaving the oil in the pan.

8. 8

   Add the balado paste to the same pan with the remaining oil. Sauté the paste for 8-10 minutes, stirring frequently, until it is fragrant and the oil separates.

   Ca. 10 min.

   Kokkens note: Cooking the paste thoroughly is crucial for developing its deep flavor and aroma.

9. 9

   Stir in the brown sugar, salt, and kaffir lime leaves.

   Ca. 1 min.

10. 10

    Return the fried eggs to the pan and gently toss them to coat evenly with the balado sauce. Simmer for 2-3 minutes to allow the flavors to meld.

    Ca. 3 min.

11. 11

    Serve Telur Balado warm as a side dish with steamed rice.