Boiled
eggs (TURMERIC EGG/TELUR KUNYIT) coated in a spicy Indonesian chili paste are Telur Balado, or simply
“spicy eggs.” The Balado Sauce is the heart of Indonesian food, packed with
fiery flavors and the fragrance of bay leaves, known as daun salam in both
Indonesian and Bahasa Malaysia.
For extra aroma, ingredients like daun
limau purut (kaffir lime leaves) can also be added.
Balado sauce is sold ready-made in stores, but nothing beats homemade Balado sauce. Even as a no-cook sauce, it pairs well as a dipping sauce. Just squeeze some lime juice atop before serving with dishes like ikan bakar (grilled fish), mee goreng (fried noodles), or other classic Indonesian dishes (SALTED FISH SAMBAL).
For cooked meals, Balado serves as a spicy, savory base, like in this Telur Balado recipe with boiled eggs.
Balado sauce is also known as sambal
terasi, which is similar to sambal belacan in Malaysia. The recipe can be
adjusted depending on locally available ingredients. Even if limau jeruk
(pickled lime) isn’t on hand.
Typically eaten with rice (nasi), Telur
Balado is one of the highlights of Indonesian food. This is simple home cooking,
an easy Indonesian recipe, and the YouTube cooking video is attached below.
How to Make Balado Sauce (Blend these ingredients together)
3 shallots - sliced
Dried red chillies (per taste) - soaked and drained
2 tomatoes
5 garlic
cloves
1-inch roasted belacan/shrimp paste
Some water
Ingredients for Spicy Eggs
4 hard-boiled
eggs
2 bay leaves
Some kaffir
lime leaves
A few birds eye chillies (optional)
Palm sugar
Salt
¼ cup oil
Heat oil and fry for a light crispy coat all over.
Remove and set aside.
Reduce the oil, add balado sauce.
Pour a little water and cook until the oil splits.
Add palm sugar, salt, and bay leaves.
Cook until the sauce thickens.
