Hard-boiled Eggs with Mongoose Seedlings and Spicy Sambal – Telur Balado

5 from 6 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people


For the sambal:

  • 4 medium-sized Tomatoes, red, fully ripe
  • 150 g Mango, fresh, not quite ripe
  • 4 Hot peppers, red, long, mild to medium hot
  • 1 tbsp Lime juice
  • 2 tbsp Tomato juice
  • 6 g Chicken broth, Kraft bouillon
  • 3 tbsp Sugar, white, fine
  • 4 tbsp Sunflower oil
  • 4 small Chilies, green, fresh or frozen
  • 10 g Turmeric, fresh or frozen
  • 15 g Ginger, fresh or frozen


  • 4 Kaffir lime leaves. fresh or frozen

To garnish:

  • 2 medium-sized Tomato, red, fully ripe
  • Flowers and leaves


  • Wash the first three ingredients for the sambal. Wash the tomatoes, remove the stem, cut in half lengthways and remove the green stem. Halve the halves lengthways and thirds across. Peel and fillet the mango. Cut the required amount into small pieces. Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 8 mm wide and leave the grains as they are. Put in a blender in the series of their completion. Add the ingredients from lime juice to sugar and 2 tablespoons of sunflower oil.
  • First coarsely puree on the lowest level, then finely puree for 1 minute on the highest level. Wash the small, green chilies, cut them crosswise into thin rings, leave the grains and discard the stems. Wash, peel and thinly slice the fresh turmeric. Weigh and thaw frozen goods. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods.
  • Wash the tomatoes for garnish, cap both ends and cut across into 4 thick slices. When garnishing, place at the outer end points of the eggs (see photo).
  • Heat the rest of the sunflower oil in a pan and fry the green chillies, turmeric and ginger slices for 2 minutes. Deglaze with the sauce in the blender. Do not clean the blender cup yet. Add the kaffir lime leaves to the sambal in the pan and simmer for 15 minutes.
  • In the meantime, boil the eggs hard, rinse them in cold water, peel them and cut in half lengthways. Steam the washed and selected mung seedlings over the boiling water in the sieve and with the lid on for 3 minutes.
  • Remove the raw sambal from the heat and let it cool down a bit. Remove the leaves and purée the sambal again for 1 minute. Keep the finished sambal warm.
  • Arrange the finished seedlings on 2 serving bowls, place 4 halves of eggs and distribute the sambal over the seedlings and eggs so that they are still partially visible. Serve warm as a snack and enjoy.


  • The sambal is a mild variant of the normally somewhat sharper "Sambal Raja Banjarmasin". In the present variant, it is a suitable sauce (e.g. for fish dishes) or a suitable dip (e.g. for sate) for all kinds of dishes. Due to its fruity note, it can also be used in tablespoons with fruit drinks (e.g. Mango Lassi).
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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