Tell me about the manga

Ingredients for 2 servings:

• 4 m.-sized eggs
• 2 m.-large tomato(s), fully ripe
• 5 Pepper, red, long, medium hot
• 4 onions, red (or shallots)
• 4 medium-sized garlic cloves, fresh
• 4 tbsp palm oil, premium quality (alternatively sunflower oil)
• 1 tbsp lemon juice
• 1 tbsp white sugar
• 1 tsp instant chicken broth
• 1 tbsp soy sauce (Kecap Tim Ikan, see below)
• Salt
• n. B. sugar
• 3 leaves of white cabbage
• e.g. spring onion(s), only the green part
• ½ mango(s), fully ripe
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Balado-style eggs on white cabbage with mango pieces.

Boil the eggs hard for 8 minutes, then rinse well, peel, and set aside. For the sambal, wash the tomatoes, remove the stems, halve lengthwise, and remove the green and white core. Halve each half lengthwise and crosswise. Wash the red chili peppers and cut crosswise into approximately 1 cm wide pieces. Leave the seeds on and discard the stems. Trim and peel both ends of the onions and garlic cloves. Place all prepared ingredients in a food processor (Moulinex, etc.). Chop coarsely so that small pieces are still visible. Heat a medium-sized pan, add the palm oil, and toss. Then pour the mixture from the food processor into the pan, simmer uncovered for about 10 minutes until thickened. Add the remaining ingredients and season with sugar and salt to taste. Remove three leaves from the white cabbage, wash them, remove the central stalk, and chop the leaves into bite-sized pieces. Cut the green part of the spring onions into strips. Peel the mango and cut into pieces. Line a serving dish with it (see photo). Peel the eggs and place them whole on the serving dish. Cover with the sambal from the pan. Garnish with flowers and leaves and serve warm or cold with white rice or krupuk. URL for the soy sauce: https://www.chefkoch.de/rs/s0/Kecap+Tim+Ikan/Rezepte.html