Balado is a type of hot and spicy bumbu (spice mixture) found in Minang cuisine of West Sumatra, Indonesia and
Negeri Sembilan, Malaysia. The ingredients are quite similar to sambal hot chili paste. However, unlike sambal—which is often treated as a separate dipping condiment, balado chili sauce is usually mixed and stir fried together with its main ingredients and treated as a dish. Balado is suitable for fried prawns, squid, fish (whole or cutlets), chicken, fried boiled eggs, fried beef, eggplant or potatoes.
- 6 eggs
- 1.5 liter Of water
- 100 ml of water
- 250 ml of oil for sauting
- Fine Ingredients
- 3 cloves Of garlic
- 6 cloves of onion
- 10 red chilies
- 5 curly red chilies
- 1 grain of hazelnut, roasted
- 2 tomatoes, dumped seeds
- 1 teaspoon chicken broth powder
- 2 tablespoon soy sauce
- First, puree all seasonings, included chicken broth powder and soy sauce with a blender.
- Heat the water in the pan until it boils, then add the eggs.
- Boil for 7 minutes.
- Drain then saok in cold water for 5 minutes.
- Peel the eggs.
- Heat the oil in a skillet on medium heat.
- Fried eggs that have been peeled until the outside is yellowish.
- Then, drain well the eggs
- Next, saute all seasonings with 3 tablespoons of oil until fragrant.
- Add fried eggs, stir until mix well.
- Add soy sauce and water.
- Cook until the seasoning is absorbsed.
- Serve with parsley leaves.