{"id":6346,"date":"2022-03-16T11:27:48","date_gmt":"2022-03-16T11:27:48","guid":{"rendered":"https:\/\/satyamskitchen.com\/?post_type=cp_recipe&p=6346"},"modified":"2024-04-06T10:18:14","modified_gmt":"2024-04-06T10:18:14","slug":"telur-balado","status":"publish","type":"cp_recipe","link":"https:\/\/satyamskitchen.com\/recipes\/telur-balado\/","title":{"rendered":"Telur Balado"},"content":{"rendered":"
In a mixer jar add sliced tomatoes, shallots, Garlic cloves, spur chilies and Thai red chilies. Grind them to a smooth paste.<\/p>\n<\/div>\n<\/div>\n
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.<\/p>\n<\/div>\n<\/div>\n
Pour the ground smooth paste into the pan and cook till its fragrant and row smell disappears (approx. 5mins).<\/p>\n<\/div>\n<\/div>\n
Add sugar, salt and water. Mix well and bring it to a boil.<\/p>\n<\/div>\n<\/div>\n
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.<\/p>\n<\/div>\n<\/div>\n
Lastly add Kaffir lime leaves and cook for 30 secs.<\/p>\n<\/div>\n<\/div>\n
Telur Balado is now ready to be served.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":6347,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[147],"class_list":{"0":"post-6346","1":"cp_recipe","2":"type-cp_recipe","3":"status-publish","4":"has-post-thumbnail","6":"cp_recipe_category-curries"},"yoast_head":"\n