Telur Balado
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
Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover Telur Balado in an airtight container in the refrigerator.
Reheat gently in a pan over low heat or in the microwave until warmed through.
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