I looooove Indonesian food, its always delicious and tasty, and mostly..spicy :D I believe most of Indonesian loves spices. Chili is almost in every dishes we have. Even its just a simple stir fry vegetable, we add 1 chili and make the food taste even better. We have many varieties of chilies here, but there are few most popular chilies which is commonly used in many recipes. In this egg balado recipe, I'm using 2 kind of chilies as shown on picture, cabe merah keriting which is smaller in size and cabe merah besar which is bigger but has less spicy taste.
I combine this two so that I don't have to shed all the sweat while eating :D Its only slightly spicy on my tongue, not to hot. To reduce the heat of the chilies, you can remove all the seeds or add 1 tomato (remove the skin and seed) to add a bit of sweet-sour taste. So here's the simple ingredients to make your own sambal balado. You can actually use fried eggplant, friend potato or tofu, whatever you desired. If peeling hard boiled eggs wasn't something you interested in, you can use sunny side up instead !
6 hard boiled eggs, peeled, cut a little bit (as shown on picture)
8 tbsp cooking oil
Grind the following into spice paste
12 big red chilies
10 red chilies
10 shallots ( I use about 18 shallots, as what i have on my kitchen is small in size)
2 tsp salt
1/2 tsp sugar
about 2,5cm galangal, mashed
3 bay leaves
1. Heat cooking oil in a frying pan with medium heat, fry the egg until the skin blisters
2. Fry the spice paste, add in the mashed galangal and bay leaves. Cook until fragrant about 5 minutes
3. Put the eggs into the frying pan until all the liquid reduced (mine takes about 15 minutes)