Telur Balado

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 15 min

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 3 min

5. 5

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

   Ongeveer 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.

   Ongeveer 3 min

   Tip van de kok: 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.

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 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.

    Ongeveer 3 min

11. 11

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