zcook
Telur Bumbu Bali - Eggs in Balinese Sauce

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.

No ratings yet

  • 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

  1. 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.

    Fry Balinese-egg spice paste · 3 minUses 125 grams shallots · 4-8 red bird-eye chilies · 4–8 red Fresno OR cayenne chillies, OR 2 tsp cayenne/chilli powder · 4 cloves garlic · 6 candlenuts, OR macadamia nuts instead · 1-inch piece ginger · 1-inch piece galangal · 1 teaspoon shrimp paste (Indonesian: terasi), toasted (Note 2)

  2. Step 2: Add tamarind juice, salt (1 teaspoon), and palm sugar (2 teaspoons). Mix well.

    Uses fragrant fried spice paste with aromatic leaves and lemongrass · strained two-teaspoon tamarind extraction · 1 teaspoon salt · 2 teaspoons palm sugar

  3. 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.

    Coat hard-boiled eggs in thick sauce · 1 minUses tamarind-seasoned Balinese sauce · 12 hard-boiled eggs, peeled · 3 tablespoons sweet soy sauce (Indonesian: kecap manis)

  4. Step 4: Turn off the heat and remove the lemongrass, Indonesian bay leaves and kaffir lime leaves from the finished egg dish.

    Uses hard-boiled eggs coated in thick Balinese sauce

  5. Step 5: Transfer the eggs to a serving plate and serve with steamed white rice.

    Uses finished Balinese-sauce eggs with spent herbs removed · Steamed white rice for serving (quantity unspecified)

0 threads

Sign in to join the discussion.

No comments yet. Start the discussion.