Continuing my yesterday's theme is the gravy of savory rice, so today I am going to share telor balado's recipe. This dish was one of four "gravy" dishes of my savory rice meal set.
It is definitely Indonesian dish because of the herbs that used and the taste. It tasted spicy and from the color you can tell it is a spicy food :). But don't worry, if you dislike spicy you can add more tomato sauce instead of chilli paddy.
Usually, when I don't want cook savory rice, sometimes I like to cook telor balado (balado egg) and eat it with white rice. It still good eat it without savory rice. Do you wanna try? ;)
So, let's grab your eggs ......
10 pieces of egg, boiled and peeled
2 pieces of tomato, cut into big chunks
50 ml water
1/2 tsp salt
1/2 tsp pepper
1/2 tsp sugar
1 tbsp tomato sauce
1 tbsp chilli sauce
500 ml vegetable oil
5 cloves of shallot
5 cloves of garlic
15 pieces of red chilli paddy (if you dislike too spicy, you can reduce it)
Fry eggs until golden browned. Set aside.
Heat oil in a pan, stir fry spice paste until fragrant. Stir in tomato, salt, pepper, sugar, tomato sauce, chilli sauce and water, bring to simmered. Stir in boiled egg, stirred until the spice paste is absorbed or thick. Turn off the heat. Dish it out.
Ready to serve.