Soy-Free Telur Balado
Bring bold Indonesian flavors to your table with this Soy-Free Telur Balado, a fiery and fragrant dish that's perfect for spice lovers and those avoiding soy products. In this irresistible recipe, hard-boiled eggs are fried to a golden perfection, giving them a lightly crispy exterior before being smothered in a robust homemade sambal. The spicy chili paste, made from fresh red chilies, shallots, garlic, and tomatoes, is enhanced with a splash of lime juice and a hint of palm sugar for a perfectly balanced heat-to-tang ratio. This dish comes together in just 40 minutes, making it an ideal choice for quick weeknight dinners or meal preps. Serve it with steamed rice for a wholesome, flavor-packed meal that's sure to leave an impression. Perfect for fans of Indonesian cuisine, this Telur Balado is a must-try for anyone craving a soy-free spicy egg dish!
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Ingredients
- 6 large Eggs
- 10 pieces Red chilies (mild or spicy, depending on preference)
- 6 medium-sized Shallots
- 4 Garlic cloves
- 2 medium Tomatoes
- 1 tablespoon Lime juice
- 1 teaspoon Palm sugar (or brown sugar as a substitute)
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil (for frying and sautéing)
- 2 tablespoons Water
Directions
Step 1
Place the eggs in a pot, cover with water, and bring to a boil. Let them simmer for 10 minutes until hard-boiled.
Step 2
When the eggs are done, transfer them to a bowl of ice water to cool. Peel the eggs and set aside.
Step 3
Using a blender or food processor, blend the red chilies, shallots, garlic, and tomatoes into a coarse paste.
Step 4
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Fry the peeled eggs until the surface is golden and lightly crispy. Remove the eggs from the skillet and set aside.
Step 5
Add the remaining 1 tablespoon of oil to the skillet and sauté the chili paste over medium heat for about 5 minutes, stirring frequently, until fragrant and the oil separates from the mixture.
Step 6
Stir in the lime juice, palm sugar, salt, and water. Adjust the seasoning if needed, ensuring the sambal is balanced in heat and tanginess.
Step 7
Return the fried eggs to the skillet, gently tossing them in the sambal until fully coated.
Step 8
Simmer on low heat for 3 minutes to allow the flavors to meld.
Step 9
Remove from heat and serve warm with steamed rice.
Nutrition Facts
| Serving size | (1010.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1100.3 |
| Total Fat 72.0g | 0% |
| Saturated Fat 15.6g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 1116mg | 0% |
| Sodium 2845.3mg | 0% |
| Total Carbohydrate 73.1g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 36.2g | |
| Protein 48.6g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 339.0mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 2577.0mg | 0% |
Source of Calories