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Balado-style Eggs with Mongoose Seedlings and Peanut Sambal

5 from 4 votes
Total Time 20 mins
Course Dinner
Cuisine European
Servings 1 people

Ingredients
 

Also:

  • 120 g Mongoose seedlings, fresh
  • 50 g Medicinal beans, roasted, (alternatively peanuts, salted)
  • 1 pack Krupuk Udang, shrimp crackers, (dried)
  • 1 tbsp Soy sauce, sweet, (kecap manis)
  • 2 tbsp Spring roll sauce, Thailand, (see note)
  • 80 g Coconut milk, creamy, (24%, santan kelapa)
  • 1 liter Peanut oil, refined

To garnish:

  • 4 small Tomatoes, fully ripe
  • 5 small Onions, red
  • 1 tbsp Flaked almonds
  • 2 Walnut kernel halves
  • 2 Flowers and leaves

Instructions
 

The eggs:

  • Boil the eggs hard, rinse them in cold water, peel them and cut them in half lengthways.

Peanuts and medicinal beans:

  • The peanuts (left) contain more allergens than the larger, same-tasting medicinal beans.

The sambal:

  • Grind the medicinal beans, lightly salting the unsalted ones. Mix with the coconut milk, soy sauce and spring roll sauce to form a homogeneous sambal.

Tomatoes and onions:

  • Wash the tomatoes and cut them lengthways so that a flower can be formed. Cap the onions at both ends, peel them and use them whole.

The mongoose seedlings:

  • Steam the washed mung seedlings over boiling water in a colander for 3 minutes.

The shrimp crackers:

  • Heat the peanut oil to 220 degrees (it is hot enough when small bubbles immediately appear on a wooden spoon handle that you dip into the deep-frying oil).

The Krupuk tiles:

  • Put the raw krupuk in the oil with a sieve and let it rise (only takes a few seconds). When they are fully stretched, remove them from the oil immediately. Don't let it get brown!

Arrange and serve:

  • Put the mung seedlings in a bowl, add the eggs and cover everything with the sambal. Put 2 tbsp sambal in an extra bowl. Fill the tomatoes with one onion each and add them. Garnish and serve room temperature with krupuk and sambal.

Annotation:

  • You can easily make a suitable spring roll sauce yourself, see: Sambal Bangkok ala Siu Sambal Bangkok ala Siu
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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