Recipe by 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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vegetable oil for frying
hard-boiled eggs, shells removed
red chile peppers, seeded and chopped
1 1/2 tablespoons
salt and pepper to taste
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!
I've lived in Indonesia a long time ago and so I wanted to recreate some dishes from there for my fiance, he LOVED this dish! He constantly asks me to make it again, I don't usually have shrimp paste where I live so I use anchovies instead (I looked it up as a substitute for shrimp paste) and it works just fine.
Hot sauce...very different but not bad.
* Percent Daily Values are based on a 2,000 calorie diet.
Telur Balado (Spicy Chile Sauce with Eggs)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 156
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