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Telor Bumbu Bali
Well it is recipe time here again and this goes out to the lady ‘GodDiva’, I hope to make this in person for you one day. Another one from Aubergine & Spa, I am not sure why I am putting the link, but anyway…this was one of those recipes that doesn’t sound as good described as it tastes.
Fried, hard-boiled eggs in a sweet red pepper & chili sauce. This makes a great addition to any rijstafel.
The basic ingredients are ;
- 5 hard-boiled eggs…we all know how to do this, right?
- 5 tbsp peanut or corn oil
The bumbu (sauce) ingredients are ;
- 2 cloves of garlic, sliced
- ½ onion, sliced
- 1 sweet red pepper, sliced
- 1 tsp sambal or dried red hot chili, or hot stuff of choice
- ¼ tsp shrimp paste, optional for strict vegetarians, but Indonesians don’t use such labels even if their diet is 100% meat free, this would probably be added.
- ½ cup of water
The remaining ingredients are ;
- 1 tsp salt
- ½ tsp sugar
- 1 tsp tamarind, I use a concentrate, if not dissolve tamarind paste in 1 tbsp of water and remove any seeds or bits.
- 2 teaspoons Kecap Manis, Indonesian sweet soya sauce
- 1 slice of fresh ginger, whole or chopped, your choice. I usually chop mine.
Technique:
- Fry the eggs, you did boil them to hard stage right, in 4 tbsp of the oil of your choice.
- Prepare the Bali sauce by blending the sauce ingredients to a fairly smooth paste .
- Fry the sauce in the remaining 1 tbsp. of oil for 2 minutes.
- Add the remaining ingredients, mix into sauce.
- Add the eggs and cook, basting frequently for 5 minutes or more, until the sauce is quite thick.
- To seve, cut the eggs in half lengthwise, return to sauce for a few minutes, then serve on a plate with some sauce over the top.
Serves 5 with other dishes.
Enjoy!!!
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