Actually I think that may not be the right name for the dish, but that is what we have called it since I was a kid whenever Mom made it. My husband thinks it should be called Telur Balado. Well, whatever the name is, it is yummy to eat with warm rice (っ˘ڡ˘ς)
For the eggs, I have used 8 hard-boiled eggs, deshelled and pat dry. Deep fried these eggs with enough oil to cover half of the eggs. Make sure the oil is hot and set the heat at medium high. It takes only few minutes to get the skin golden brown and crispy, then roll them to brown the other side for few more minutes then it’s done.
Now for the sambal you will need:
- 3 red chillies, or add some bird eye chillies for extra kick
- 2 cloves of garlic
- 1 tablespoon of vegetable oil
- 1 lemongrass stalk, bruised
- 1 tomato, roughly chopped
- 2 tablespoons of ketchup
- 150 ml coconut milk
- salt and pepper
Blend the red chillies, garlic, salt, pepper, and dash of oil to a smooth paste. Heat the pan on medium heat, add in the sambal paste and the rest of the ingredients. Taste the sambal and adjust the amount of sugar, salt and pepper to your liking. Keep tossing it on medium heat until all chunks of tomatoes are broken and mashed, when the consistency of the sambal is thicken, it is ready.
Pour the sambal over the deep-fried eggs, garnish with some fried shallots and chopped green onion. Enjoy with warm rice.
Tips: you can replace or add prawns, just lightly toss the cleaned and deshelled prawns to a hot wok for few minutes to get rid of extra moisture before toss them to the sambal. Or make it as a vegetarian by using fried tofu, just taste as nice!