Preparation : 10 Minutes
Making Time : 50 Minutes
Serves : 6-7 Servings
Episode : no video recipe available yet
Author : Christina Hann Trefzger
We’ve been sick for months but this doesn’t hold me back from sharing my recipes. I’ve been craving something spicy but not too spicy. And since I love eggs, so I decide to make some Balado Eggs. Balado is a dialect from Minangkabau (where Rendang originate) and means “with chillis”. So if you’re in Indonesia and check out on a menu and spot “Balado”, watch out. Normally it is very SPICY!
I modify this recipe a bit and it’s a lot milder so that everybody can enjoy it. Traditionally Balado Eggs are hard boiled eggs with very spicy sambal sauce. I don’t really like to eat hard boiled eggs, so I boil them for 8 minutes ish (so I still have runny yolks). If you like hard boiled eggs of course, you cook your hard boiled eggs.
Here is the list of the ingredients:
6-7 Boiled Eggs
6-8 Dried Chillis, cut, deseeded and soaked in hot water
4 Red Paprika Peppers, deseeded and cut
4 Cherry Tomatoes
3-4 Cloves of Garlic
1 Onion, diced
3 Kaffir Lime Leaves
1 Lemongrass Stalk, cut into halves and pounded
2 Tbsp of Brown Sugar
1 Tsp of Salt
Juice of half a lemon
1/3 Cup of Oil
- Into your blender, throw in the cherry tomatoes, paprika peppers, garlic, onion, dried chillis and oil (leave some for frying later) and blend them until smooth.
- Turn on your stove to medium heat.
- Into your wok, add in some oil and pour in all the blended mixture and give it a stir.
- Add in kaffir lime leaves, lemongrass stalk, brown sugar and salt.
- As soon as it boils, lower the heat. Put the lid on and leave some small space so that the water from the lid won’t get into your wok again.
- Cook for about 50 minutes or until it reduces to 3/4, turn off the heat and add in the lemon juice.
- Add in the boiled eggs and serve with some warm rice. xoxo