John Myers
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Hard-boiled Balado-style Eggs with Crab Bread
The perfect hard-boiled balado-style eggs with crab bread recipe with a picture and simple step-by-step instructions.
For the sambal:
- 100 g Mongoose seedlings
- 4 Discs Crab bread, raw (Krupuk Udang)
- 3 tbsp Sambal Bangkok ala Siu, (see appendix)
- 1 tbsp Soy sauce, sweet, (kecap manis)
- 1 tbsp Soy sauce, light
- 3 tbsp Tomato paste
- 1 tbsp Coconut milk, creamy, (+/- 24% fat)
- 40 g Coconut water, (Asian shop, drinks)
- 4 Macadamia or Kemiri nuts
- 3 small Onions, red
- 3 small Cloves of garlic, fresh
- 2 Hot peppers, red, long, mild
- 2 tbsp Sunflower oil
- 1 tbsp Sesame oil
Also:
- 1 liter Frying oil
- Salt and pepper to taste
To garnish:
- 20 g Roasted peanuts
- Pepper rings, red
- 1 tbsp Coconut milk, creamy, (24% fat)
- Flowers and leaves
- Boil the 2 eggs for about 8 minutes, quench and place in the refrigerator. Wash the mongoose sprouts and steam over boiling water for 3 minutes, rinse with cold water, shake dry in a sieve and place on the serving plate.
- Mix the first five ingredients for the sambal together to make a sauce. Split the Kemiri nuts lengthways and halve the halves lengthways and crossways. Discard old, rancid and moldy ones. Cap the onions and the garlic cloves at both ends, peel them and chop them roughly.
- Wash the tomatoes, remove the stem, quarter lengthways, remove the green stem and cut in half crosswise. Wash the red peppers and cut across into pieces approx. 1 cm wide. Leave the grains, discard the stem.
- Heat the frying oil to 190 degrees. It’s hot enough when small bubbles immediately appear on a wooden spoon handle that you dip into the frying oil.
- In the meantime, heat a pan, add the palm oil and let it get hot. Fry the Kemiri pieces until they turn color, then add the onion and garlic pieces and roast until the onions are translucent. Add the peppers and stir-fry for 1 minute. Add the tomatoes and stir-fry for 2 minutes. Deglaze with the sauce and simmer for 4 minutes with the lid on. Remove from heat and let cool down without a lid.
- Place the raw Krupuk slices in the frying oil in portions and when they have risen, remove them immediately from the oil and drain on kitchen paper.
- Pour the mixture in the pan into the blender and coarsely puree for 30 seconds on the lowest setting. Return to the pan and reduce until creamy over low heat. Finally stir in the sesame oil and season with salt and pepper.
- Peel the cold eggs, cut in half lengthways and place them on one side next to the mongoose seedlings. Pour the sambal over the mongoose sprouts and eggs. Add the crab bread on the side, garnish, serve and enjoy.
Attachment:
- Sambal Bangkok ala Siu: Sambal Bangkok ala Siu
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