1 Medium Tomato, Sliced
3-4 Shallots
2-3 Garlic Cloves
3 Spur Chilies, Roughly Chopped
6 Thai Red Chilies, Roughly Chopped
6 Eggs, Boiled
5 tbsp Oil
½ tsp Sugar
¼ tsp Salt
½ cup Water
6 Kaffir Lime leaves
1
In a mixer jar add sliced tomatoes, shallots, Garlic cloves, spur chilies and Thai red chilies. Grind them to a smooth paste.
2
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.
3
Pour the ground smooth paste into the pan and cook till its fragrant and row smell disappears (approx. 5mins).
4
Add sugar, salt and water. Mix well and bring it to a boil.
5
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.
6
Lastly add Kaffir lime leaves and cook for 30 secs.
7
Telur Balado is now ready to be served.
Ingredients
1 Medium Tomato, Sliced
3-4 Shallots
2-3 Garlic Cloves
3 Spur Chilies, Roughly Chopped
6 Thai Red Chilies, Roughly Chopped
6 Eggs, Boiled
5 tbsp Oil
½ tsp Sugar
¼ tsp Salt
½ cup Water
6 Kaffir Lime leaves