In a mixer jar add sliced tomatoes, shallots, Garlic cloves, spur chilies and Thai red chilies. Grind them to a smooth paste.
In a wok/pan, add some oil and shallow fry the eggs until light golden brown skin is developed and remove it from the pan and set it aside.
Pour the ground smooth paste into the pan and cook till its fragrant and row smell disappears (approx. 5mins).
Add sugar, salt and water. Mix well and bring it to a boil.
Now add the shallow fried eggs into the gravy and coat the eggs well with the gravy. Cook the curry on low flame till it thickens.
Lastly add Kaffir lime leaves and cook for 30 secs.
Telur Balado is now ready to be served.
Ingredients
Directions
In a mixer jar add sliced tomatoes, shallots, Garlic cloves, spur chilies and Thai red chilies. Grind them to a smooth paste.
In a wok/pan, add some oil and shallow fry the eggs until light golden brown skin is developed and remove it from the pan and set it aside.
Pour the ground smooth paste into the pan and cook till its fragrant and row smell disappears (approx. 5mins).
Add sugar, salt and water. Mix well and bring it to a boil.
Now add the shallow fried eggs into the gravy and coat the eggs well with the gravy. Cook the curry on low flame till it thickens.
Lastly add Kaffir lime leaves and cook for 30 secs.
Telur Balado is now ready to be served.