Dairy-Free Telur Balado
Dairy-Free Telur Balado is a vibrant Indonesian dish that brings bold flavors to your table without the need for dairy. Featuring hard-boiled eggs enveloped in a spicy sambal sauce, this recipe is perfect for spice lovers seeking a quick yet satisfying meal. The sambal is crafted using a fragrant blend of red chilies, shallots, garlic, and tomatoes, sautéed to perfection for a rich, aromatic base. With optional crispy eggs and a tangy touch of lime juice, this dish is as versatile as it is flavorful, pairing beautifully with steamed rice. Ready in just 40 minutes, this dairy-free Telur Balado is an easily adaptable and crowd-pleasing option for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 6 large Eggs
- 8 pieces Red chilies (adjust to taste)
- 6 medium Shallots
- 4 pieces Garlic cloves
- 2 medium Tomatoes
- 3 tablespoons Cooking oil (neutral-flavored)
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Lime juice
Instructions
Hard-boil the eggs: Place eggs in a saucepan and cover with water. Bring to a boil, then lower the heat to a simmer and cook for 10 minutes. Drain the eggs, let them cool slightly, and peel the shells.
Optional step for crispy eggs: Lightly score the surface of the peeled eggs with a knife to create shallow lines, then fry the eggs in 1 tablespoon of oil until golden and lightly blistered. Remove from the pan and set aside.
Prepare the sambal: Grind or blend the red chilies, shallots, garlic, and tomatoes into a coarse paste using a mortar and pestle or a blender. Add a small amount of water if needed to help blend.
Heat the remaining 2 tablespoons of cooking oil in a pan over medium heat. Add the sambal paste and sauté for 5-7 minutes, stirring occasionally, until the oil separates and the mixture smells fragrant.
Season the sambal with salt, sugar, and lime juice. Stir to combine.
Add the boiled (and optionally fried) eggs to the pan. Gently stir until the eggs are evenly coated with the sambal sauce.
Simmer for 3-5 minutes to allow the flavors to meld. Adjust seasoning if necessary.
Serve hot with steamed rice.
Nutrition Facts
Calories |
1078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2413 mg | 105% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 36.5 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 296 mg | 23% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2584 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
