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Telur Balado (Spicy Chile Sauce with Eggs)

Telur Balado (Spicy Chile Sauce with Eggs)

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Rani Rasfiardha

Rani Rasfiardha

Originated from North Sumatra (Padang or Minang), this humble dish can be easily bought from many street vendors (warung nasi). When I studied abroad, I found a shortcut to make this lovely dish. Serve with hot, steamed rice or Indonesian fried rice (nasi goreng) with prawn crackers on the side.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 229 mg
  • 76%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Heat 1 cup oil in a small saucepan over medium-high heat. Deep fry the eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside.
  2. Combine the chile peppers, garlic, shallots, tomatoes, and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth.
  3. Heat 1 tablespoon oil in a large skillet over medium heat. Pour the chile pepper mixture into the skillet. Stir the vinegar, sugar, salt, and pepper into the mixture. Add the fried eggs to the mixture, turning to coat. Reduce heat to medium-low; simmer until fragrant, about 5 minutes.
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Reviews

HERLIN
15

HERLIN

8/9/2010

I am an Indonesian living in the US. This is my favorite dish and I am glad I found the recipe here. Thanks for sharing!

Homeschooling mama
0

Homeschooling mama

7/1/2012

Hot sauce...very different but not bad.

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