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
Steps
- Wash the eggs thoroughly, put the eggs in the pan while the water is still cold.

- boil the eggs for 10 minutes

- then peel the eggs

- prepare a frying pan, pour in oil, wait until it's hot

- add the eggs and fry over low heat

- fry until golden brown

- then lift and set aside

- Grind all the spices, chilies, shallots, garlic,

- grind the spices until smooth

- prepare a frying pan, pour in the oil until hot, then saute the spices

- saute the spices until fragrant, then add tomatoes, salt, chicken stock, 200 ml of water, sugar, galangal, lemongrass

- Cook the spices until the water reduces

- then add the eggs and stir until the spices are evenly mixed

- 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