Telur Balado (Spicy Chile Sauce with Eggs)

5 Ratings
  • 5 3
  • 4 1
  • 3 1
  • 2 0
  • 1 0

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.

By Rani Rasfiardha

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Recipe Summary

cook:
20 mins
total:
35 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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; protein 9.1g; carbohydrates 13.1g; fat 17.3g; cholesterol 201mg; sodium 114.6mg. Full Nutrition
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