Telur Balado Saus Sambal Belacan

Ingredients for 2 servings:

• 4 m.-sized eggs
• 100 g long grain rice
• 6 kemiri nuts (alternatively macadamia nuts)
• 5 small shallots, red
• 3 m.-sized garlic cloves, fresh
• 3 tbsp palm oil, premium quality
• 120 g orange juice
• 1 lemon(s), juice
• 1 tsp instant chicken broth
• 2 m.-large tomato(s), fully ripe
• 2 Pepper, red, long, (cabe besar merah)
• 1 tbsp white sugar
• 1 tbsp oyster sauce
• 1 tsp chili sauce (Sambal Belacan, see my recipes, My Sambal Belacan)
• 170 g water
• 40 g carrot(s), cut into julienne strips
• 15 g butter, unsalted
• 2 tbsp soy sauce (Kecup Tim Ikan, see my recipes)
• 20 g medicinal beans (kacang kapri), roasted, alternatively peanuts
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

A spicy delicacy from Lombok, Indonesia.

Place the eggs in cold water, heat gently, and simmer for 8 minutes. Allow to cool completely in cold water. Peel and set aside. Wash, peel, and julienne the carrot. Weigh the required amount. Weigh the rice and add 1.8 times its weight in water. Add any other ingredients and bring to a boil. Mix well, cover, and simmer for 12-15 minutes, until the water is absorbed by the rice. Remove from the heat, mix briefly, and cover and let ripen for 15-20 minutes. For the sauce, hold the kemiri nuts upright and split them lengthwise. Halve the halves lengthwise and crosswise. Discard any rancid or moldy nuts. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Squeeze the juice of one lemon. Wash the tomatoes, remove the stems, halve lengthwise, and remove the green-white core. Halve each half lengthwise and then cut into thirds crosswise. Remove the stems from the red bell pepper, wash them, cut them open lengthwise, open them up, and remove the seeds. Halve the empty pod lengthwise and cut them crosswise into approximately 1 cm wide pieces. Heat a medium-sized pan, add the palm oil, and let it heat up. First, add the kemiri nuts, then the onions and garlic, and roast until the onions are translucent. Deglaze with the orange juice. Add the lime juice, instant chicken stock, tomatoes, and bell peppers. Mix well, cover, and simmer for 5 minutes. Remove from the heat and let cool slightly. Place in a blender along with the sugar, oyster sauce, and sambal belacan. Blend coarsely on the lowest setting for 30 seconds, then blend finely on the highest setting for 60 seconds. Season the sauce with instant chicken broth and sambal belacan. Divide the sauce among serving bowls. Add the rice. Halve the eggs lengthwise and place them cut-side up in the sauce. Garnish and serve warm.