John Myers
Telur Balado – Boiled Eggs Balado Way
The perfect telur balado – boiled eggs balado way recipe with a picture and simple step-by-step instructions.
To garnish:
- 2 medium-sized Tomatoes, fully ripe
- 5 Hot peppers, red, long, mild
- 2 small Chillies, red ones
- 3 small Onions, red ones
- 3 medium-sized Cloves of garlic, fresh
- 1 tbsp Sugar, white
- 1 tsp Beef broth, instant
- 4 tbsp Sunflower oil
- 1 tbsp Kecap Tim Ikan (URL see step 8)
- 1 tbsp Spring onions, only the green part
- 1 tbsp Flowers and leaves
- Hard boil the eggs in 8 minutes, quench, peel and set aside.
- Wash the tomatoes, remove the stalk, cut in half lengthways and remove the green-white stalk. Halve each half lengthways and thirds across.
- Wash the red peppers and cut across into pieces approx. 1 cm wide. Leave the grains in place, discard the stem. Wash the small, red chillies, quarter them crosswise, leave the grains in place and discard the stem.
- Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces.
- Put all the prepared ingredients in the blender: First, coarsely puree the tomato pieces and then briefly. Then all the other ingredients from hot peppers to beef broth. Coarsely puree on the lowest setting for 30 seconds.
- Heat a medium-sized pan, add the oil and toss. Then add the puree from the blender to the pan. Let it simmer a little and thicken.
- Peel the eggs and cover them whole with the sambal from the pan. Or cut in half lengthways and arrange in a star shape on the sambal. Garnish with flowers and leaves and serve warm or cold.
- URL for: Kecap Tim Ikan: Kecap Tim Ikan – a mild, dark, malty-spicy soy sauce
Facebook Comments