
Indonesian · Side
Telur Bumbu Bali - Eggs in Balinese Sauce
From the zcook collection
You will love these Indonesian hard-boiled eggs with a fiery spicy chili sauce coating. These savory eggs are perfect for your next authentic Indonesian rice meal side dish.
- Dairy-free
- Indonesian
- Side
- Egg
- Total
- 40 min
- Prep
- 25 min
- Cook
- 15 min
- Serves
- 12
- Level
- Hard
- Energy
- 310 kcal
Method5 steps · about 40 min
Step 1: Grind shallots (125 grams), both chosen chilli supplies, garlic (4 cloves), candlenuts (6) OR macadamias, ginger (1-inch piece), galangal (1-inch piece) and toasted shrimp paste (1 teaspoon) into a smooth paste. For the second chilli supply choose 4–8 fresh Fresno/cayenne chillies OR 2 tsp powder; also use the separate 4–8 bird-eye chillies. Add the optional 1–2 tbsp blender water only if needed. Separately massage 2 tsp tamarind with 2 tbsp water and strain, reserving its liquid. Heat 3 tbsp oil and fry the ground paste with lemongrass (1 stalk), kaffir lime leaves (3) and Indonesian bay leaves (3) for 3 minutes until fragrant.
Step 2: Add tamarind juice, salt (1 teaspoon), and palm sugar (2 teaspoons). Mix well.
Step 3: Add hard-boiled eggs (12) and sweet soy sauce (3 tablespoons), mix well, and cook for 1 minute or until the liquid is thick and coats the eggs.
Step 4: Turn off the heat and remove the lemongrass, Indonesian bay leaves and kaffir lime leaves from the finished egg dish.
Step 5: Transfer the eggs to a serving plate and serve with steamed white rice.
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