John Myers
Ingredients for 2 servings:
- 120 mung bean sprouts
- 80 g corn kernels, from the can
- 2 eggs, size M
- 80 ml juice from the corn kernels
- 50 ml sweet and sour hot sauce, Thai style No. 3 (see my recipe)
- 20 g chili threads, red, fresh or frozen
- 10 g ginger, fresh or frozen
- 50 ml coconut water
- 2 tbsp celery leaves, fresh or frozen
- n. B. flowers and leaves
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Sambal Tauge-Jamur Balado style, recipe from Lombok, Indonesia
Boil the eggs in 7 minutes until soft-boiled. Lightly crack them all over at the equator with the back of a knife and peel them under cold running water, making sure the water always hits the gap between the egg and the shell. The egg will then look perfectly peeled and not like Pok Ma’s face. Place the ingredients for the sambal sauce in a pot and simmer for 15 minutes. Heat the corn kernels over them using a sieve and steam the mung bean sprouts. Arrange both on top of each other in the serving dish. Halve the eggs crosswise and place them to the right and left of the mung bean sprouts. Once the sambal sauce has cooled slightly, puree it finely in a blender on high for about 40 seconds and drizzle over the mung bean sprouts. Sprinkle with celery leaves, garnish, and serve warm. You can find the Sweet and Sour Hot Sauce, Thai Style No. 3 here: https://www.chefkoch.de/rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html Balado (Kochk) means served with boiled and peeled eggs. These dishes are also often served with a fried egg fried on both sides.
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