Telur Balado: Hard Boiled Eggs in Tomato Chilli Sauce

Method9 steps · about 45 min

1. 1

   Step 1: If desired, deep-fry the peeled hard-boiled eggs (6) in oil as needed until golden, then set aside. For the source’s no-prefry option, set the peeled hard-boiled eggs aside as they are.

   Uses 6 hard-boiled eggs, peeled · Oil for frying hard-boiled eggs (optional; quantity unspecified)

2. 2

   Step 2: Using a food processor or blender, blend all the chillies to make a coarse chilli paste. Set aside.

   Uses 3 bird’s eye chillies · 5 red chillies

3. 3

   Step 3: Then, blend the tomatoes. Set aside.

   Uses 2 ripe tomatoes

4. 4

   Step 4: In a wok, heat the 5 tablespoons of oil and sauté the shallots (5) until fragrant.

   Uses 5 tablespoons vegetable oil · 5 small shallots, finely sliced

5. 5

   Step 5: Add the chilli paste. Sauté for about 3 minutes.

   Fry balado chilli paste · 3 minUses sautéed shallots in oil · coarse chilli paste

6. 6

   Step 6: Add the blended fresh tomatoes, kaffir lime leaves (3 stalks), salt to taste (to taste) and sugar (0.5 teaspoon). Add the ¼ cup water only if needed, and adjust the seasoning.

   Uses fried shallot-chilli mixture · blended fresh tomatoes · 3 stalks of kaffir lime leaves, torn · Salt to taste · 0.5 teaspoon sugar · ¼ cup water for sauce, only if needed

7. 7

   Step 7: Cook until most of the liquid has evaporated.

   Uses tomato-chilli balado sauce

8. 8

   Step 8: Toss in the eggs and mix well.

   Uses reduced balado sauce · reserved fried-or-unfried hard-boiled eggs

9. 9

   Step 9: Serve with steamed rice.

   Uses eggs coated in balado sauce · Ready steamed rice, to serve (quantity unspecified)