Telur Balado Chili Eggs Lunchbox (Printable Version)
Chili-coated eggs over fluffy jasmine rice for a stylish, high-flavor lunchbox with balanced heat and elegant presentation.
# What You'll Need:
→ Eggs
01 -
6 hard-boiled eggs, peeled
02 -
1 tablespoon neutral oil
→ Balado Chili Sauce
03 -
5–6 red chilies, mild or spicy as preferred, stems removed
04 -
3 garlic cloves, peeled
05 -
3 shallots, peeled
06 -
1 small tomato, quartered
07 -
Salt to taste
08 -
1 teaspoon sugar
09 -
1 tablespoon fresh lime juice or tamarind water, optional
→ Steamed Rice
10 -
200 g jasmine or short-grain rice
11 -
475 ml water
12 -
Pinch of salt
# Steps To Follow:
01 -
Rinse the rice under cold water until the water runs clear. Combine rice, 475 ml water, and a pinch of salt in a rice cooker or saucepan. Cook until the grains are fluffy and tender. Keep rice covered and warm until serving.
02 -
Combine chilies, garlic, shallots, and tomato in a blender or mortar. Blend into a coarse paste. Heat oil in a skillet over medium heat. Sauté the chili paste, stirring frequently, until aromatic and thickened with a glossy texture, about 6 to 8 minutes. Season with salt, sugar, and lime juice or tamarind water for brightness.
03 -
Gently place the hard-boiled eggs into the skillet with balado sauce. Roll the eggs carefully to ensure each is thoroughly coated with the spicy sambal. Remove from heat once evenly covered, maintaining the sauce's vibrant appearance.
04 -
Spoon steamed rice neatly into a clean rectangular container. Arrange the chili-coated eggs attractively on top, ensuring excess oil is drained and sauce clings to the eggs. Serve immediately, styled for a visually appealing presentation.
# Notes and Tips:
01 -
Adjust chili quantity for desired heat level. Optionally add lime juice or tamarind water to the sauce for extra freshness.
02 -
For optimal texture, avoid overcooking the chili paste to preserve its bright color and clean finish.
03 -
Cut eggs in half before saucing for a more refined look and easier serving.