This Indonesian delight can be your meatless dish inspiration. What else is more exciting than one serve of egg with gooey yolk, crispy tempeh and anchovies, and scrumptious vegetable curry. Serve together with hot and steaming rice, I guarantee you won’t be disappointed.

 

Egg Balado

Sambal Tempeh

Cassava Leaves Curry

Egg Balado:

  • 12 eggs
  • 150g chilli
  • 2 shallot
  • 1 garlic
  • 1 tomato (diced)
  • 2 slices galangal
  • 2 kafir lime leaves
  • 1tsp salt (to taste)
  • 4tsp sugar (to taste)

Sambal Tempeh:

  • 250g tempeh
  • 75g silver anchovies
  • 2 shallot
  • 3 garlic
  • 6 red chilli
  • 1tsp shrimp paste
  • 2 slices galangal
  • 2 bay leaves
  • 2 kafir lime leaves
  • 1 lemongrass
  • 50g palm sugar
  • 1tsp tamarin paste (dissolved in 2tbsp water)

Cassava Leaves Curry:

  • 250g cooked cassava leaves
  • 1 lemongrass
  • 1tbsp tamarind paste (dissolved in 2tbsp water)
  • 2 bay leaves
  • 2 slices galangal
  • 3 kafir lime leaves
  • 400ml coconut milk
  • 6 red chilli
  • 3 garlic
  • 3/120g shallot
  • 5 candlenut
  • 1tsp turmeric powder
  • 2cm ginger
  • 1tsp ground coriander seed
  • 1/2 tsp ground cumin
  • 2 cup water (to taste)

Egg Balado:

  • Boil eggs in hot water for 10 minutes, then peel
  • Deep fry eggs in hot oil until golden
  • Grind garlic, shallot and chilli in food processor into paste
  • Stir fry paste in oil, add bruised lemongrass, galangal and kafir lime leaves until fragrant and cooked.
  • Add diced tomato, season with salt and sugar to taste
  • Cook until slightly reduced.
  • Add fried eggs and lower the heat.
  • Cook for another 5 minutes.

Sambal Tempeh:

  • Cut tempeh to 1cm x 2cm x 0.5cm, brine in salted water for 10 minutes, drain
  • Deep fry tempeh, then silver anchovies. Set aside.
  • Grind garlic, shallot and chilli in food processor into paste
  • Stir fry paste with shrimp paste in oil, add bruised lemongrass, galangal, bay leaves and kafir lime leaves until fragrant and cooked.
  • Add tempeh, silver anchovies, palm sugar and tamarind, season to taste.
  • Cook for another 5 minutes.

Cassava Leaves Curry:

  • Grind garlic, shallot, chilli, candlenut, turmeric, ginger, ground coriander seed, ground cumin in food processor into paste
  • Stir fry paste in oil, add bruised lemongrass, bay leave, galangal, and kafir lime leaves until fragrant and cooked
  • Add coconut milk and tamarind, simmer
  • Add cassava leaves, and stir to mix
  • Add water to reduce consistency to your liking
  • Season with salt and sugar to taste

 

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