For a milder flavor, use less chili or remove the seeds and membranes before processing. If you don't have peanut oil, you can substitute it with another neutral oil like canola or vegetable oil. Be careful when frying the eggs, as the oil may splatter. Use a splatter screen if needed. Taste the sauce and adjust the seasoning as needed. Some like it sweeter, others spicier. Fresh lime juice can be added at the end for extra tanginess.
Telur Balado (Spicy Chile Sauce with Eggs)
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING6 People
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VIEWS15
Transport your taste buds to the bustling streets of Sumatra with this vibrant Telur Balado. Hard-boiled eggs are transformed into a fiery delight, coated in a rich and aromatic chili sauce. A simple yet unforgettable dish that's perfect alongside steamed rice or your favorite fried rice.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol201 mg
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Fiber1 g
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Protein9 g
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Saturated Fat4 g
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Sodium115 mg
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Sugar6 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat 1 cup vegetable oil in a small, deep saucepan over medium-high heat. (2 minutes)
02
StepCarefully add the hard-boiled eggs to the hot oil and deep fry until golden brown and slightly blistered, about 5-7 minutes. Remove and set aside on a paper towel-lined plate.
03
StepIn a food processor, combine the red chile peppers, garlic, shallots, tomatoes, and shrimp paste. Process until a coarse paste forms. Add the peanut oil and continue processing until the mixture is smooth and emulsified. (3 minutes)
04
StepHeat 1 tablespoon vegetable oil in a large skillet or wok over medium heat. (1 minute)
05
StepPour the chili pepper mixture into the skillet and cook, stirring frequently, until fragrant and the oil begins to separate, about 8-10 minutes.
06
StepStir in the white vinegar, sugar, salt, and pepper. (1 minute)
07
StepGently add the fried eggs to the skillet, turning to coat them evenly in the sauce. (2 minutes)
08
StepReduce the heat to medium-low and simmer for another 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Lea Macgyver
Jun 30, 2025I used a mortar and pestle to grind the spice paste as I didn't have a food processor. It took some time but the taste was much better.
Clementina Dibbert
Jun 28, 2025The simmering time at the end is crucial for the flavors to develop. Don't rush it!
Bobbie Nicolas
Jun 11, 2025Easy to follow and the result is restaurant-quality. Definitely adding this to my regular rotation.
Tatyana Lind
Jun 6, 2025I tried this recipe with quail eggs instead of chicken eggs, and it was fantastic!
Hobart Kertzmann
Jun 2, 2025This recipe is amazing! My family loved it. The sauce is so flavorful and addictive.
Niko Hayes
May 20, 2025I added a squeeze of lime juice at the end for extra brightness. It was delicious!
Rylee Jaskolski
May 20, 2025I was a bit hesitant about the shrimp paste, but it really makes the dish! I wouldn't skip it.