TELUR MASAK BALADO

This is probably the first time that I cooked hard boiled eggs in this 'elaborate' way, having to blend the sauce ingredients.  But the end result is worth the attempt.  According to the source recipe, this dish is rather spicy 'pedas in Bahasa Malaysia'.  I did reduce the amount of fresh chillies used and the spiciness is acceptable.  

For reference, I had googled for the meaning of 'Balado'.

• It is a type of hot and spicy mixture found in Minang cuisine of West Sumatra, Indonesia.  It is a chilli sauce usually mixed and stir fried together with its main ingredients.  Alternatiive names stated as 'Sambal Goreng' or 'Sambal Lado'.

The sauce is of thick consistency, aromatic, tastes spicy, savoury, sweet and sourish. Addition of kaffir leaves adds fragrance to this dish.  It is appetising to savour with rice.  I also discovered that this sauce  [sambal] can be used to cooked fried chicken, too.

Recipe adapted from  Che Nom Resipi with modifications

Ingredients

6 hard-boiled eggs - shelled and lightly poked with a fork

some chilli powder and tumeric powder to fry eggs [optional]

some kaffir leaves [whole and shredded]

1 piece assam keping [assam gelugor] - rinsed

1 tomato - chopped

4 tbsp coconut powder mixed with 125 ml water [can used fresh coconut milk]

3 tbsp cooking oil

salt, sugar and chicken stock granules to taste

Sauce Ingredients [blended]

3-4 red chillies [more spicy - used up to 8] 

3-4 small red chillies

3 shallots

3 garlic

1/2 red onion - peeled and chopped

1. Using a non stick wok, add oil and some chilli powder and tumeric powder [if using], fry hard boiled eggs until golden brown or a little crispy.  Remove and set aside.
2. Using the same oil and wok, saute blended paste with some salt and sugar over low heat until oil separates.  Add some water if it is too dry.
3. Add in chopped tomatoes and assam keping, continue to fry until oil separates.  Add in a portion of coconut milk, some kaffir leaves and fried eggs.  Continue to fry before adding the balance coconut milk.
4. Seasoned sauce and cook till sauce is of thick consistency.
5. Dish up to serve.  Garnish with some shredded kaffir leaves.