Hard-boiled eggs with spicy sambal and peteh beans

Ingredients for 2 servings:

• 4 m.-sized eggs
• 4 kemiri nuts, alternatively macadamia nuts
• 4 small onions, red (bawang merah)
• 2 m.-sized garlic cloves, fresh
• 4 Pepper, red, long, (cabe besar merah)
• 2 small red chili peppers (cabe rawit merah)
• 3 tbsp palm oil, premium
• 2 m.-large tomato(s), fully ripe
• 2 kaffir lime leaves
• 150 g orange juice
• 1 tbsp soy sauce (Kecap Tim Ikan, see my recipes)
• 150 g peteh beans
• 1 tbsp sugar, white
• 1 tbsp mushroom powder for soups, instant
• 1 tsp instant chicken broth
• Peteh beans, cooked
• Chili pepper(s), red
• flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Telur Balado Peteh, a very spicy side dish with hard-boiled eggs. Recipe from Java, Indonesia.

Boil the eggs hard for 8 minutes, then rinse and peel. Wash the red chili peppers and cut crosswise into approximately 1 cm wide pieces. Leave the seeds on and discard the stem. Wash the small red chili, quarter it crosswise, leaving the seeds on and discarding the stem. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Quarter the kemiri nuts. Wash the lemongrass, remove the hard stalk at the bottom, discard any brown or wilted leaves, and use only the white parts. Cut one stalk into thin slices. Cut the other two stalks to about 10 cm (from the bottom) and pound them flat with a hammer. Wash the tomatoes, remove the stalks, halve them lengthwise, and remove the green and white core. Halve each half lengthwise and cut them into thirds crosswise. Place the tomato pieces in a blender. Wash the kaffir lime leaves and use them whole. Wash the pete beans, halve them lengthwise, and cook in salted water for 6 minutes until tender. Strain and set aside. Mix the orange juice with the kecap tim ikan. Heat a medium-sized pan, add the palm oil, and heat until hot. Roast the kemiri nuts alone until lightly browned, remove from the pan, and add to the tomatoes in the blender. Add the onions and garlic to the pan and roast until translucent. Add the red peppers, chilies, and chopped lemongrass. Roast until fragrant. Deglaze with half of the orange juice and simmer with the lid on for 3 minutes. Remove from the heat and allow to cool slightly. Add to the tomatoes in the blender. First, blend coarsely for 30 seconds on the lowest setting, then blend finely for 60 seconds on the highest setting. Return to the pan. Rinse the blender jar with the remaining orange juice and add the juice to the pan. Stir in the 2 lemongrass stalks and the kaffir lime leaves. Simmer uncovered for about 5 minutes until creamy. Season with mushroom soup mix and chicken stock. Add the whole eggs and peteh beans and simmer for 5 minutes. Transfer to a serving bowl, garnish, and serve with cooked white rice.