Hard-boiled eggs Balado style with crab bread

Ingredients for 2 servings:

• 2 eggs, size M
• 100 g mung bean sprouts, fresh
• 4 slice(s) crab bread, raw (Krupuk Udang)
• 3 tbsp sweet and sour hot sauce, Thai style No. 3 (see my recipes)
• 1 tbsp soy sauce, sweet, (kecap manis)
• 1 tbsp soy sauce, light
• 1 tbsp creamy coconut milk (+/- 24% fat)
• 40 g coconut water (Asian shop, drinks)
• 4 kemiri nuts
• 3 small onions, red
• 3 medium-sized garlic cloves, fresh
• 4 m.-large tomato(s), fully ripe
• 2 Pepper, red, long, mild
• 3 tbsp tomato paste
• 2 tbsp palm oil, premium quality
• 1 tsp sesame oil
• 1 liter of frying oil
• 20 g peanuts, roasted
• 4 tbsp red pepper, cut into rings
• 1 tbsp coconut milk, creamy
• n. B. flowers and leaves

Instructions

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

A popular appetizer or snack in Indonesia. Recipe from Java, Indonesia. Original title: Telur Balado Tauge dan Krupuk.

Boil the two eggs for about 8 minutes, then rinse and refrigerate. Wash the mung bean sprouts and steam them over boiling water for 3 minutes. Rinse with cold water, shake dry in a sieve and place on a serving plate. Mix the first five ingredients for the sambal together to make a sauce. Split the kemiri nuts lengthwise and cut each half in half lengthwise and crosswise. Discard any old, rancid or moldy ones. Trim both ends of the onions and garlic cloves, peel them and roughly chop them. Wash the tomatoes, remove the stems, quarter them lengthwise, remove the green core and halve them crosswise. Wash the red chili peppers and cut them crosswise into pieces about 1 cm wide. Leave the seeds on and discard the stems. Heat the frying oil to 190 degrees Celsius. It is hot enough when small bubbles immediately rise from the handle of a wooden spoon dipped in the frying oil. Meanwhile, heat a pan, add the palm oil, and let it heat up. Fry the kemiri pieces until browned, then add the onion and garlic pieces and roast until 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 uncovered for 4 minutes. Remove from the heat and let cool uncovered. Add the raw krupuk slices in batches to the frying oil. Once they have fully risen, immediately remove them from the oil and drain on kitchen paper. Transfer the mixture from the pan to a blender and blend on the lowest setting for 30 seconds. Return to the pan and reduce over low heat until creamy. Finally, stir in the sesame oil and season with salt and pepper. Peel the cold eggs, halve them lengthwise, and place them on one side next to the mung bean sprouts. Pour the sambal over the mung bean sprouts next to the eggs. Add the crab bread on the side, garnish and serve.