Indonesian · beginner
Telur Balado (Crispy Fried Eggs In Chili Sambal)
Hard-boiled eggs deep-fried until blistered, then coated in a bright, sweet, and fiery tomato-red chili sauce.
- PREP TIME
- 10 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Ensure peeled hard-boiled eggs are thoroughly dried with paper towels.
- 02
Heat 3 cm of oil in a small deep saucepan to 180°C and fry eggs for 2-3 minutes until golden blistered skins form all over, then drain.
- 03
Pulse red chilies, shallots, garlic, and chopped tomatoes in a pulse processor until coarsely ground, not pureed.
- 04
Heat 2 tablespoons of oil in a wok over medium heat and cook the coarse sambal mixture for 8 minutes until oil separates and tomatoes soften.
- 05
Season sambal with grated palm sugar, salt, and fresh lime juice, stirring well for 1 minute.
- 06
Toss the fried eggs gently into the warm chili sambal until thoroughly coated before serving.
A LITTLE KITCHEN KNOW-HOW
Balado Glazing
Tossing cooked proteins in a coarse chili-tomato reduction sauteed in oil until well coated.
Notes from the kitchen
- Drying the boiled eggs completely prevents violent splattering when frying.
- Pulsing the sambal coarse gives traditional texture rather than smooth puree.
- Original home-cooking adaptation inspired by Indonesian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
