Hard-boiled eggs with sambal balado pineapple

Ingredients for 4 servings:

• 4 m.-sized eggs
• 3 tbsp palm oil, premium, for frying
• 1 m.-large tomato(s), fully ripe
• 5 kemiri nuts, alternatively macadamia nuts
• 400 g pineapple pieces, fresh or from the can
• 3 small onions, red (onions / bawang merah)
• 2 m.-sized garlic cloves, fresh
• 1 pepper, red, long, (cabe besar merah)
• 1 small chili (cabe rawit merah), red
• 1 tbsp Soy sauce (Kecap Tim Ikan), see instructions
• 1 tbsp lemon juice
• 1 tbsp white sugar
• ½ tsp cardamom powder
• ½ tsp mace powder
• 1 tsp instant chicken broth
• 4 small kaffir lime leaves
• n. B. Chicken broth, instant, to taste
• 1 tbsp honey, light, to taste
• n. B. spring onion(s)
• e.g. celery leaves, fresh
• n. B. Pepper, fresh, cut into rings
• n. B. flowers and leaves

Instructions

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

A sweet and spicy dessert temptation. Recipe from Bali, Indonesia. Original title: Telur Balado Nanas.

The recipe for Kecap Tim Ikan can be found here: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html Boil the eggs hard for 8 minutes, then rinse and peel them. Halve the kemiri nuts lengthwise and quarter each half. Heat a small pan. Add 1 tablespoon of the palm oil and heat. Add the kemiri nuts and toast until light brown. Remove the nuts and oil and set aside. Clean the pan. Trim and peel both ends of the small red onions and the fresh garlic cloves. Quarter the onions lengthwise and halve the garlic cloves crosswise. Wash the red chili peppers and cut them crosswise into approximately 1 cm wide pieces. Leave the seeds and discard the stems. Wash the small, red chili, quarter it crosswise, leaving the seeds and discarding the stem. Quarter the fresh pineapple lengthwise and remove the hard middle part. Cut the quarters into little finger-sized pieces. Cut 150g of it into thirds and set aside. Strain the canned product, chop 150g into thumbnail-sized pieces and set aside. Wash the tomato, remove the stem, halve the flesh lengthwise and remove the green and white core. Halve each half lengthwise and cut it into thirds crosswise. Fill a blender as follows: First add the tomato pieces, then the roasted kemiri nuts and the coarse pineapple pieces. Blend all three ingredients together on the lowest setting for 30 seconds until smooth. Add the onions, garlic cloves, chili peppers and chili and blend again on the lowest setting for 30 seconds. Finally, add all of the Kecap Tim Ikan ingredients up to a teaspoon of chicken stock and mix on the lowest heat for 10 seconds. Add the remaining palm oil to a small pan and heat. Add the raw sambal along with the previously reserved small pineapple pieces and the kaffir lime leaves and simmer with the lid on for 10 minutes. Then remove the lid and thicken the mixture until creamy. Season the sambal with honey and more chicken stock powder, if desired. Prepare a serving platter: Halve the eggs lengthwise. Spread 3/4 of the sambal on the plate. Place the egg halves, cut-side up, in the sambal. Spread the remaining sambal on top. Garnish the dish and serve lukewarm.