Hard-boiled eggs with green beans and sambal balado

Ingredients for 2 servings:

• 4 m.-sized eggs
• 2 m.-large tomato(s), fully ripe
• 5 kemiri nuts, alternatively macadamia nuts
• 5 small onions, red (onions, bawang merah)
• 3 medium-sized garlic cloves, fresh
• 5 pepper, red, long (cabe besar merah)
• 2 small red chili peppers (cabe rawit merah)
• 12 green beans, fresh or frozen
• 3 stalks of lemongrass
• 4 small kaffir lime leaves
• 200 g guava juice
• 1 tbsp soy sauce (Kecap Tim Ikan), see instructions *)
• 1 tbsp lemon juice
• 3 tbsp palm oil, premium, for frying
• 1 tbsp white sugar
• 1 tbsp, heaped soup powder for mushroom soup, instant
• ½ tsp cardamom powder
• 1 tsp mace powder
• 1 tsp instant chicken broth, plus a little more if needed
• n. B. Green beans, cooked
• e.g. celery leaves, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

A very spicy side dish served with boiled white rice. A recipe from Java, Indonesia. Original title: Telur Balado Buncis.

Boil the eggs hard for 8 minutes, then rinse and peel. Wash the red chilies and cut crosswise into approximately 1 cm wide pieces. Leave the seeds on and discard the stems. Wash the small red chilies and quarter them crosswise, leaving the seeds on and discarding the stems. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them into pieces. Halve the kemiri nuts vertically lengthwise and quarter the halves. Wash the lemongrass, remove the hard stalk at the bottom, discarding any brown or wilted leaves, and use only the white parts. Cut one stalk into thin slices. Trim the other two to about 10 cm from the bottom and gently pound them with a hammer until they are wide. Wash the tomatoes, remove the stalks, halve the fruit lengthwise, and remove the green and white core. Halve each tomato half lengthwise and cut into thirds crosswise. Place the tomato pieces in a blender. Wash the kaffir lime leaves and use whole. Wash the fresh green beans, trim both ends, halve lengthwise, and cook in salted water for 3 minutes until al dente. Rinse the beans with cold water, drain, and set aside. If frozen, remove an appropriate amount and thaw. Return the rest to the freezer. Squeeze the juice from one lime. Mix the guava juice with the kecap tim ikan and a tablespoon of lime juice. Heat a medium-sized pan, add 1 tablespoon of the palm oil, and heat until hot. Roast the kemiri nuts until lightly browned, remove from the pan, and add to the tomatoes in the blender. Clean the pan. Add the remaining palm oil to the pan and heat. Add the onions and garlic to the pan and roast until translucent. Add the red peppers, chilies, and chopped lemongrass, and roast until fragrant. Deglaze the pan with half of the guava juice and simmer with the lid on for 3 minutes. Remove the pan from the heat and let the mixture cool slightly. Then add the contents of the pan to the tomatoes in the blender. First, roughly puree the ingredients in the blender for 30 seconds on the lowest setting, then finely puree for 60 seconds on the highest setting. Return the puree to the pan. Rinse the blender jar with the remaining guava juice and add the juice to the pan. Add the 2 lemongrass stalks and the kaffir lime leaves and stir in. Simmer the mixture uncovered for about 5 minutes until the consistency is creamy, seasoning to taste with the provided ingredients. Add the whole eggs and simmer with the lid on for another 5 minutes. Briefly reheat the green beans in hot salted water. Transfer the eggs and sauce to a serving dish, garnish, and serve with the beans and cooked white rice. *) The instructions for the soy sauce “Kecap Tim Ikan” can be found here: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html