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My review
Telur Balado (Spicy Chile Sauce with Eggs)
Rani Rasfiardha
"Originated from North Sumatra (Padang or Minang), this humble dish can be easily bought from many street vendors (warung nasi). When I studied abroad, I found a shortcut to make this lovely dish. Serve with hot, steamed rice or Indonesian fried rice (nasi goreng) with prawn crackers on the side."
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Ingredients
35 m servings 237 calsOriginal recipe yields 6 servings
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Directions
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- Heat 1 cup oil in a small saucepan over medium-high heat. Deep fry the eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside.
- Combine the chile peppers, garlic, shallots, tomatoes, and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth.
- Heat 1 tablespoon oil in a large skillet over medium heat. Pour the chile pepper mixture into the skillet. Stir the vinegar, sugar, salt, and pepper into the mixture. Add the fried eggs to the mixture, turning to coat. Reduce heat to medium-low; simmer until fragrant, about 5 minutes.
Nutrition Facts
Per Serving: 237 calories; 17.3 g fat; 13.1 g carbohydrates; 9.1 g protein; 201 mg cholesterol; 115 mg sodium. Full nutrition
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Read all reviews 4Most helpful
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8/7/2010
I am an Indonesian living in the US. This is my favorite dish and I am glad I found the recipe here. Thanks for sharing!
12/30/2016
Ini makan Indo asli! Real authentic cuisine and hot too in a good way.
11/13/2014
I've lived in Indonesia a long time ago and so I wanted to recreate some dishes from there for my fiance, he LOVED this dish! He constantly asks me to make it again, I don't usually have shrimp ...