Boiled eggs Balado style with mung sprouts and spicy rice and peanut bread

Ingredients for 2 servings:

• 2 eggs, size M
• 80 g mung bean sprouts
• 4 macadamia nuts
• 3 small onions, red
• 2 medium-sized garlic cloves
• 2 m.-large tomato(s), fully ripe
• 2 Pepper, red, long, mild
• 2 small red chili peppers
• 1 tbsp lime juice, freshly squeezed
• 1 tsp sugar, fine
• 1 tsp chicken broth
• 60 g coconut water (Asian shop, drinks)
• 40 g orange juice
• 2 tbsp tomato paste
• 2 tbsp Sambal Bangkok ala Siu (see appendix)
• 1 tbsp soy sauce (Kecap Tim Ikan, see appendix)
• 2 tbsp coconut milk, creamy (santan, 24% fat)
• n. B. fruits, flowers and leaves
• n. B. Pepper, red, cut into rings
• n. B. Peanuts, roasted
• n. B. Crackers (Rempeyek, see appendix)
• e.g. coconut milk, creamy (santan, 24% fat)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Recipe from Java, Indonesia. Original title: Telur Balado Tauge dan Rempeyek

Boil the eggs hard for 8 minutes, then rinse them in a colander, peel them, halve them lengthwise and set aside. Rinse the mung bean sprouts in a sieve, shake them dry, sort them and arrange them whole in a serving dish. Place the eggs next to them. Roughly chop the macadamia nuts. Trim both ends of the onions and garlic cloves, peel them and roughly chop them into pieces. Wash the tomatoes, remove the stalks, halve them lengthwise and remove the green and white core. Halve each half lengthwise, remove the seeds and the core and cut into thirds crosswise. Remove the stalks from the red peppers, wash them, halve them lengthwise, remove the seeds and membranes and cut crosswise into pieces about 1 cm wide. Wash the small red chili peppers, quarter them crosswise, leaving the seeds and discarding the stalks. For the fresh lemon juice, wash a lemon and cut a piece lengthwise to the right and left of the stem. Remove the seeds from the ends and squeeze the juices by hand. Discard the empty ends and the middle part (which contains bitter substances). For the sambal, mix together all the ingredients from lemon juice to kecap tim ikan. Heat a medium-sized pan, add the palm oil, and let it heat up. Add the macadamia nuts, small onions, garlic cloves, and chili peppers and roast until the onions become translucent. Add the tomatoes and stir-fry for 1 minute. Deglaze with the coconut water mixture and simmer with the lid on for 5 minutes. Remove from the heat and let cool. Pour the mixture from the pan into the blender along with the coconut milk. First, blend coarsely on the lowest setting for 30 seconds, then blend finely on the highest setting for 30 seconds. Pour the puree from the blender into the pan. Simmer slightly and allow to thicken. Season the sambal with salt and black pepper to taste. While hot, spread it over the mung bean sprouts and eggs. Garnish with the appropriate ingredients and serve warm or cold. Attachments: Sambal Bangkok ala Siu: https://www.chefkoch.de/rezepte/3858861587532025/Sambal-Bangkok-ala-Siu.html Kecap Tim Ikan: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html Rempeyek: https://www.chefkoch.de/rezepte/3615121543570025/Rempeyek-Kacang-Tanah-berkuning-gelbe-Kraecker.html