Telur Balado Daun Jeruk
(teh-LOOR bah-LAH-doh DOW-oon JEH-rook)
Kumpul Keluarga (The Weekend Feast & Gathering)
An Indonesian grandmother drops hard-boiled eggs into a twelve-inch wok of hot oil, letting the egg whites blister, flash-frying the eggs to create a golden, wrinkled skin that acts like a sponge, and patiently reducing the coarse chili paste from a granite mortar until the rich red oil distinctly separates from the solids. Scatter in torn makrut lime leaves, inhale the lingering scent of toasted lime leaves and fried chili oil, toss the eggs until heavily coated, and get the rice ready.
Ingredients
- eggs8 large
- vegetable oil1/2 cup
- red Fresno chilies8 large
- Thai bird's eye chilies3 med
- shallots6 large
- garlic3 large cloves
- Roma tomato1 med
- kaffir lime leaves4 med
- kosher salt1 tsp
- granulated sugar1 tsp
- mushroom bouillon powder1/2 tsp
- lime1/2 med
- water1/4 cup
Method
- 01
Boil and shock the eggs.
Bring a large pot of water to a rolling boil. Carefully lower the eggs into the water and boil for exactly 10 minutes. Immediately transfer the eggs to an ice-water bath for 5 minutes to shrink the egg inside the shell, preventing the green yolk ring and making peeling effortless.
- 02
Dry the peeled eggs completely.
Peel the eggs and pat them completely dry with a paper towel; wet eggs will violently explode in hot oil. You can make three shallow slits in the egg whites with a paring knife to let steam escape as an extra precaution.
- 03
Blister the eggs.
Heat the vegetable oil in a wok or deep skillet over medium-high heat. Carefully lower the eggs into the oil, rolling them occasionally until the outside forms a golden-brown, wrinkled crust. Remove with a slotted spoon, set on a paper towel, and pour out all but 4 tablespoons of oil from the pan.
- 04
Blend the bumbu spice paste.
In a food processor, pulse the Fresno chilies, Thai chilies, shallots, garlic, and tomato until they form a coarse paste. Do not puree it completely smooth; the texture is essential for the sauce to cling to the eggs.
- 05
Break the oil (pecah minyak).
Return the skillet with reserved oil to medium heat and add the chili paste and torn kaffir lime leaves. Cook for 10 to 15 minutes until the water evaporates; you will hear the sound shift from a soft simmer to a crackling fry as the paste darkens to crimson and the bright red oil distinctly bubbles up and separates from the solids.
- 06
Bring the sauce together.
Once the oil has broken, add the salt, sugar, mushroom bouillon, and water to create a rich, glossy glaze. Toss the blistered eggs back into the pan, rolling them so the wrinkled skin absorbs the fragrant oil, and let it bubble for 2 minutes.
- 07
Finish and serve.
Turn off the heat, squeeze the fresh lime juice over the top, and serve immediately alongside a mountain of warm jasmine rice.
Notes
Trust the Fresno pepper.
Authentic Padang food uses long, curly red chilies, but in America, the red Fresno pepper is the absolute best substitute for its vibrant color, thick flesh, and sweet, moderate heat.
Do not substitute the shallots.
Indonesian cooking relies heavily on the distinct sweetness of shallots to balance the heat of the chilies; yellow onions are too watery and sulfurous and will ruin the consistency of the bumbu.