Telur Balado
Telur Balado is a bold and flavorful Indonesian dish that transforms hard-boiled eggs into a spicy and aromatic delight. The magic resides in its vibrant balado sauce, made from a fragrant blend of red chilies, shallots, garlic, and tomatoes, stirred together with lime juice, bay leaves, and a balance of salt and sugar. The eggs are simmered in the rich, spicy paste, allowing them to absorb layers of flavor. Perfectly paired with steamed rice, this recipe is both simple to prepare and packed with authentic Indonesian flair. Ready in just 40 minutes, Telur Balado is a must-try for spice lovers and fans of bold, Southeast Asian cuisine.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 6 pieces red chilies
- 4 pieces shallots
- 3 pieces garlic cloves
- 2 medium tomatoes
- 1 tablespoon lime juice
- 1 teaspoon salt
- 2 teaspoons sugar
- 3 tablespoons vegetable oil
- 2 pieces bay leaves
Instructions
Place the eggs in a large saucepan and cover them completely with cold water. Bring the water to a boil over medium-high heat.
Once the water reaches a rolling boil, turn off the heat and cover the pan. Let the eggs sit for 10-12 minutes in the hot water.
After the time elapses, transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and set them aside.
Meanwhile, prepare the chili sauce by roughly chopping the red chilies, shallots, garlic, and tomatoes.
In a blender or food processor, combine the chopped chilies, shallots, garlic, and tomatoes, blending until you achieve a slightly coarse paste.
Heat the vegetable oil in a large skillet over medium heat. Add the blended paste and stir-fry for about 5-7 minutes until the oil begins to separate from the chili paste.
Season the paste with lime juice, salt, and sugar. Stir thoroughly to combine all the flavors.
Add the bay leaves to the sauce and cook for an additional 3 minutes to release their fragrance.
Gently add the peeled eggs to the skillet, rolling them in the sauce until they are well-coated.
Let the eggs simmer in the sauce for about 5 minutes, allowing the flavors to penetrate the eggs.
Remove from heat and discard the bay leaves before serving.
Serve the telur balado warm with steamed rice.
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2811 mg | 122% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 26.4 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 274 mg | 21% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1670 mg | 36% | |
*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.
