Indonesian Telur Balado
Around the World in 80 Eggs: day 37
Telur Balado is a fiery Indonesian dish featuring hard-boiled eggs coated in a bold, spicy balado sauce made from chillies, garlic, shallots, and a touch of tamarind.
With its perfect balance of heat, tang, and sweetness, this dish pairs beautifully with steamed rice and vegetables. Let me tell you more about it!
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About this recipe
Looking for a bold, flavour-packed dish to spice up your meals?
Telur Balado is an Indonesian classic that transforms simple hard-boiled eggs into something extraordinary.
What Is Indonesian Telur Balado?
Telur Balado is a staple in Indonesian cuisine, often served with steamed rice and vegetables for a comforting yet exciting meal.
Coated in a fiery balado sauce made from chilli peppers, garlic, shallots, and a hint of tamarind, these eggs are bursting with spicy, tangy, and slightly sweet flavours.
I first tried this dish during my travels in Indonesia, and its vibrant flavours instantly won me over.
Now, I’m bringing it to your kitchen with an easy recipe that captures the authentic taste.
Why You’ll Love This Dish
- Big, bold flavours – A perfect balance of heat, tang, and umami.
- Simple ingredients – Made with pantry staples, yet incredibly delicious.
- Versatile & satisfying – Enjoy as a main dish with rice or as a flavourful side.
Whether you're a spice lover or just looking for a new dish to shake up your weekly menu, this Indonesian egg dish will not disappoint!
Ingredients
- 8 hard-boiled eggs, peeled
- 2-3 tomatoes
- 3 red chilli peppers, I used birds eye chillies, but you can adjust this to your spice preference
- 1/2 brown onion or 1 shallot
- 3 garlic cloves, minced
- zest of 1 lime, or 2-3 kafir lime leaves
- 1 tsp sugar
- 1 tablespoon cooking oil
- Salt to taste
Pair it with
Instructions
- Boil your eggs for around 10 mins for hard boiled. Drop them into an ice bath after and peel once cooled.
- Pat dry the boiled eggs and gently fry (shallow or deep fry) them until the exterior is golden brown and crispy. Remove and drain on some kitchen towel and set aside.
- In a food processor, combine the tomato, onion, garlic and chillies to blitz until smooth.
- In a large frying pan, sauté the blitzed vegetables with cooking oil on a medium heat until gently bubbling. Season with salt and sugar to taste. Add kaffir lime leaves if you have it or lime zest and stir again.
- Add back in the fried boiled eggs, and stir to combine. Reduce heat to low and simmer for 5-10 minutes, or until the sauce has thickened and the eggs are well coated.
- Serve with rice or just enjoy them for a tasty snack.
FAQs
1. What is Telur Balado?
Telur Balado is a popular Indonesian dish featuring hard-boiled eggs coated in a spicy, tangy balado sauce. The sauce is typically made with chilli peppers, garlic, shallots, and tamarind, giving the dish a vibrant flavour that balances heat with a touch of sweetness.
2. Can I adjust the spice level?
Absolutely! You can control the spiciness by reducing the number of chilli peppers in the sauce. For a milder version, consider using fewer chilli peppers or opting for a mix of spicy and mild chilies.
3. Can I make this dish in advance?
Yes, Telur Balado can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. The flavours deepen over time, so it can be even more delicious the next day.
4. What should I serve with Telur Balado?
This dish pairs well with steamed rice, stir-fried vegetables, or any other Indonesian side dishes. You can also serve it with fresh cucumber slices to balance the spice.
5. Is there a vegetarian or vegan version of Telur Balado?
To make a vegan version, substitute the eggs with tofu or tempeh. Both options work well with the balado sauce and provide a similar texture.
6. How can I make the balado sauce if I can’t find tamarind?
If tamarind is unavailable, you can substitute it with a small amount of lime juice or lemon juice to add a similar tangy flavour. Start with a teaspoon and adjust to taste.
7. Can I freeze Telur Balado?
Freezing isn’t recommended, as eggs can change texture when frozen and thawed. For best results, make a fresh batch or store in the refrigerator for a few days.
8. What if I don’t have a food processor for the sauce?
If you don’t have a food processor, you can use a mortar and pestle to grind the ingredients. This traditional method actually enhances the flavours, but it may take a bit more time to achieve a smooth sauce consistency.
Video demonstration
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