Telur balado - fried eggs in chilli sauce

Telur balado - fried eggs in chilli sauce


4 people made this

Originated from North Sumatra, this is a standard street vendors' dish in Indonesia. I found a shortcut to make this lovely dish. Serve with rice with prawn crackers on the side.

Rani Rasfiardha

Serves: 6 

  • 1 cup (250ml) vegetable oil for frying
  • 6 hard-boiled eggs, shells removed
  • 6 small red chillies, seeded and chopped
  • 4 cloves garlic
  • 4 medium shallots
  • 2 tomatoes, quartered
  • 1 teaspoon shrimp paste
  • 1½ tablespoons peanut oil
  • 1 tablespoon vegetable oil
  • 1 teaspoon white vinegar
  • 1 teaspoon white sugar
  • salt and pepper to taste

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Heat 1 cup oil in a small saucepan over medium-high heat. Deep fry the boiled eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside.
  2. Combine the chillies, garlic, shallots, tomatoes and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth.
  3. Heat 1 tablespoon oil in a large frypan over medium heat. Pour the chilli 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.

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