Side Dish

Telur Balado

Name: Telur Balado
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: indonesian
Ingredients: 8 pcs egg hard-boiled and peeled; 100 g red chili stemmed; 20 g bird's eye chili stemmed; 50 g shallot peeled; 2 clove garlic peeled; 1 pcs tomato quartered; 4 tbsp vegetable oil; 1 tsp brown sugar; 0.5 tsp salt; 2 pcs kaffir lime leaf

Telur Balado is a popular Indonesian side dish featuring hard-boiled eggs coated in a spicy and aromatic chili sauce. This vegetarian version highlights the vibrant flavors of red chilies, garlic, and shallots, making it a flavorful addition to any meal.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Medium
Per serving: 341 kcal

VegetarianGluten-free

Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

8 pcsegg, hard-boiled and peeled
4 tbspvegetable oil
1 tspbrown sugar
0.5 tspsalt
2 pcskaffir lime leaf

balado paste

100 gred chili, stemmed
20 gbird's eye chili, stemmed
50 gshallot, peeled
2 clovegarlic, peeled
1 pcstomato, quartered

Equipment

ice bath bowl · wok · large pan · food processor · large pot · spatula · colander

The method

Step by step

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.
About 15 min
Cook’s note: An ice bath helps stop the cooking process and makes eggs easier to peel.
2
Roughly chop the red chilies, bird's eye chilies, shallots, garlic, and tomato for the balado paste.
About 5 min
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.
About 2 min
Cook’s note: For a more traditional texture, use a mortar and pestle to grind the paste.
4
Blend or grind until a coarse paste forms. It doesn't need to be perfectly smooth.
About 3 min
5
Heat the vegetable oil in a large pan or wok over medium heat.
About 1 min
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.
About 3 min
Cook’s note: Frying the eggs adds texture and helps them absorb the sauce better.
7
Remove the fried eggs from the pan and set them aside, leaving the oil in the pan.
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.
About 10 min
Cook’s note: Cooking the paste thoroughly is crucial for developing its deep flavor and aroma.
9
Stir in the brown sugar, salt, and kaffir lime leaves.
About 1 min
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.
About 3 min
11
Serve Telur Balado warm as a side dish with steamed rice.

Per serving

Nutrition

74%Score

Calories: 341kcal
Protein: 15.8g
Carbs: 11.5g
Fat: 26.6g
Fibre: 1.2g
Sugar: 5.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Telur Balado in an airtight container in the refrigerator.

Reheating

Reheat gently in a pan over low heat or in the microwave until warmed through.