Telur Balado dengan Tauge – Soft-boiled eggs with sambal and mung bean sprouts

Ingredients for 2 servings:

• 2 m.-sized eggs
• 100 g mung bean sprouts
• 2 m.-large tomato(s), fully ripe
• 2 tbsp sweet and sour sauce, Thai style No. 3 (see my recipes)
• 1 tbsp ketjap manis
• 1 tbsp soy sauce, light
• 2 tbsp tomato juice
• 2 tbsp palm oil, premium quality
• 1 tsp sesame oil
• e.g. celery leaves
• 20 g medicinal beans (kacang kapri), salted
• e.g. Dill, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian, a popular appetizer or snack in Indonesia, recipe from Java, Indonesia.

Boil the eggs for about 6 minutes, then rinse and refrigerate. Wash the mung bean sprouts and steam them over boiling water for 3 minutes. Rinse with cold water and shake dry in a sieve. Place on a serving plate. Mix all the ingredients for the sambal, but do not blend. Wash the tomatoes, cut them crosswise into approximately 6 mm thick slices, and use them to frame the sprouts in a semi-elliptical shape. Peel the eggs, halve them lengthwise, and place them next to the mung bean sprouts to create a full visual ellipse. Pour the sambal over the mung bean sprouts, tomatoes, and eggs. Garnish with the sambal and serve cold. Note: The sambal is the real flavor driver for this dish, so you can conjure up a wealth of flavors with just a few ingredients.