Telur Balado (Spicy Chile Sauce with Eggs)

Originated from North Sumatra (Padang or Minang), this humble dish can be easily bought from many street vendors (warung nasi). When I studied abroad, I found a shortcut to make this lovely dish. Serve with hot, steamed rice or Indonesian fried rice (nasi goreng) with prawn crackers on the side.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 237 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 cup vegetable oil for frying
• 1 teaspoon white sugar
• 1 teaspoon white vinegar
• salt and pepper to taste
• 4 cloves garlic
• 1 ½ tablespoons peanut oil
• 2 tomatoes, quartered
• 1 teaspoon shrimp paste
• 6 hard-boiled eggs, shells removed
• 6 red chile peppers, seeded and chopped
• 4 medium shallots

Recipe Instructions

Step 1

Heat 1 cup oil in a small saucepan over medium-high heat. Deep fry the eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside.

Step 2

Combine the chile peppers, garlic, shallots, tomatoes, and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth.

Step 3

Heat 1 tablespoon oil in a large skillet over medium heat. Pour the chile pepper mixture into the skillet. Stir the vinegar, sugar, salt, and pepper into the mixture. Add the fried eggs to the mixture, turning to coat. Reduce heat to medium-low; simmer until fragrant, about 5 minutes.