Balado egg chili sauce

These balado eggs are really fun because the boiled eggs are fried first so that the skin is a bit crispy, then doused with spicy red balado sauce that is blended finely from chilies, onions, shallots, and tomatoes. The taste is a combination of spicy, a little sour from the tomatoes, and a fragrant aroma from lime leaves or lemongrass—especially if you use lime leaves or lemongrass in the sauce.

Ingredients

• 10 Chicken egg
  
• 7 sliced galangal
  
• 2 lemongrass stalk
  
• 2 Red onion seeds
  
• 3 garlic clove
  
• 7 Red chili fruit
  
• 2 Brown Sugar Finger Joint
  
• 2 sliced tomatoes
  
• 1 teaspoon powdered stock
  
• 1 /2 teaspoons turmeric
  
• 5 tablespoon oil for frying
  

Steps

1. Wash the eggs thoroughly, put the eggs in the pan while the water is still cold.
   
2. boil the eggs for 10 minutes
   
3. then peel the eggs
   
4. prepare a frying pan, pour in oil, wait until it's hot
   
5. add the eggs and fry over low heat
   
6. fry until golden brown
   
7. then lift and set aside
   
8. Grind all the spices, chilies, shallots, garlic,
   
9. grind the spices until smooth
   
10. prepare a frying pan, pour in the oil until hot, then saute the spices
    
11. saute the spices until fragrant, then add tomatoes, salt, chicken stock, 200 ml of water, sugar, galangal, lemongrass
    
12. Cook the spices until the water reduces
    
13. then add the eggs and stir until the spices are evenly mixed
    
14. Then put the eggs on a plate, and it's ready to be served.
    

Languages

Balado-Ei-Chilisauce - Deutsch (German) version
Balado egg chili sauce - English version
Salsa de chile y huevo balado - Española (Spanish) version
Sauce chili aux œufs Balado - Français (French) version
Salsa chili all'uovo Balado - Italiana (Italian) version
バラドエッグチリソース - 日本語 (Japanese) version
발라도 계란 칠리 소스 - 한국인 (Korean) version
ซอสพริกไข่บาลาโด - แบบไทย (Thai) version
巴拉多鸡蛋辣椒酱 - 简体中文 (Simplified Chinese) version
巴拉多雞蛋辣椒醬 - 香港繁體中文 (Traditional Chinese - Hong Kong) version