Can I make the balado paste ahead of time?
Yes, you can prepare the balado paste up to 2 days in advance and store it in an airtight container in the refrigerator. This can save time on busy mornings.
BREAKFAST
Spicy Indonesian Egg and Potato Balado
Experience the bold flavors of Indonesia with this classic Telur Balado Kentang. Hard-boiled eggs and perfectly cooked potato cubes are enveloped in a vibrant, fiery balado sauce, creating a satisfying dish that's perfect any time of day.
HOW TO MAKE IT
Let's cook.
01
Boil the eggs for 8-10 minutes until hard-boiled. Peel and set aside. Cut the peeled potatoes into 1-inch cubes.
02
Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat. Fry the potato cubes for 5-7 minutes, stirring occasionally, until golden brown and tender. Remove with a slotted spoon and set aside.
03
In the same skillet, carefully fry the hard-boiled eggs for 2-3 minutes, turning frequently, until the whites are lightly golden and slightly crispy. Remove and set aside.
04
Prepare the balado paste: In a food processor or mortar and pestle, combine the garlic cloves, red chilies, and ginger. Process or pound until a coarse paste forms.
05
Heat the remaining 2 tablespoons of cooking oil in the skillet over medium heat. Add the balado paste and sauté for 5-7 minutes, stirring constantly, until fragrant and the oil separates from the paste. Be careful not to burn the paste.
06
Stir in the salt and sugar. Add the fried potatoes and eggs to the skillet, tossing gently to coat them evenly with the balado sauce. Cook for another 2-3 minutes, allowing the flavors to meld.
07
Serve immediately with steamed white rice.
About This Recipe
Experience the bold flavors of Indonesia with this classic Telur Balado Kentang. Hard-boiled eggs and perfectly cooked potato cubes are enveloped in a vibrant, fiery balado sauce, creating a satisfying dish that's perfect any time of day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, add 1/2 teaspoon of shrimp paste (terasi) to the balado paste before processing. Adjust the amount of chilies to your preferred spice level. A squeeze of lime juice at the end can brighten the flavors.
Easy Substitutions
You can substitute sweet potatoes for regular potatoes. Tofu or tempeh can be used instead of or in addition to eggs and potatoes. For a milder version, use bell peppers instead of some of the red chilies. Shallots can be added to the balado paste for more depth.
Storage & Reheating
Store leftover Telur Balado Kentang in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
Serving Suggestions
Serve this Indonesian Spicy Egg and Potato Balado with warm steamed white rice to balance the spice. It also pairs wonderfully with a side of fresh cucumber slices or a simple green salad. For a more complete meal, add a sprinkle of crispy fried shallots on top and a side of krupuk (Indonesian crackers).
Common Mistakes
Not frying the potatoes until fully tender: This will result in hard, unpleasant potato pieces. Ensure they are cooked through before adding to the sauce. Burning the balado paste: Sauté the paste over medium heat, stirring frequently, to prevent it from burning and becoming bitter. Not seasoning adequately: Taste and adjust salt and sugar as needed to achieve a balanced flavor profile. Overcooking the eggs in the sauce: The eggs are already cooked; simply toss them to coat and warm through.
Frequently Asked Questions
What kind of chilies should I use?
Red bird's eye chilies (cabe rawit merah) are traditionally used for heat, and larger red chilies (cabe merah besar) for color and bulk. Adjust the ratio based on your spice preference.
Can I use pre-cooked potatoes?
While fresh frying gives the best texture, you can use pre-cooked or leftover roasted potatoes. Just ensure they are cut into cubes and lightly fried to get some crispiness before adding to the sauce.
MORE TO KNOW
Balado is a type of Indonesian sambal (chili paste) that is stir-fried with various ingredients. The key to a good balado is to sauté the chili paste long enough for the raw chili flavor to mellow and for the oil to separate, indicating that the spices are fully cooked and fragrant. This process ensures a rich, deep flavor rather than a raw, sharp spiciness. Don't rush this step!
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