Eggs Balado style à la Dewi Desi

Ingredients for 2 servings:

• 4 eggs, size M
• 200 g mung bean sprouts, fresh
• 100 g roasted beans (kacang kapri), alternatively salted peanuts
• 1 pack crackers (Krupuk Udang, shrimp crackers), dried
• 2 tbsp sweet soy sauce (kecap manis)
• 4 tbsp sauce (spring roll sauce), Thai, see note
• 150 g coconut milk (Santan kelapa), creamy, 24% fat
• 1 liter peanut oil, refined
• 8 small tomatoes, fully ripe
• 10 small onions, red
• 2 tbsp almond flakes
• 4 walnut halves
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

The “Telur Balado kacang ala Dewi Desi” is served with peanut sauce and krupuk (shrimp crackers).

Boil the eggs hard, rinse in cold water, peel, and halve lengthwise. Grind the broad beans, adding a little salt to the unsalted ones. Mix with the coconut milk, soy sauce, and spring roll sauce to form a smooth sambal. Wash the tomatoes and cut them lengthwise to form a flower. Trim both ends of the onions, peel, and use whole. Wash the mung sprouts and steam them in a sieve over boiling water for 3 minutes. Heat the peanut oil to 220 degrees Celsius. It’s hot enough when small bubbles immediately rise from the handle of a wooden spoon dipped in the frying oil. Place the raw krupuk in the oil using a sieve and let them rise; this only takes a few seconds. As soon as they are fully expanded, remove them from the oil. Do not let them brown! Drain on kitchen paper. Put 4 tablespoons of sambal in a separate bowl. Divide the mung sprouts into serving bowls, add the eggs, and cover with the remaining sambal. Fill each tomato with a small onion and add to the bowl. Garnish and serve at room temperature with krupuk and the sambal. Note: A suitable spring roll sauce is easy to make yourself; see the recipe “Sweet, Sour, and Hot Sauce, Thai Style No. 3”: https://www.chefkoch.de/rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html