Recipe details are AI-generated from the video and may contain errors — for reference only.
Boil 1500 ml of water in a pot, add 1 tsp of salt and a little oil, then gently add 1 kg of eggs using a ladle. Boil for 15 minutes until cooked, then turn off the stove and let it rest.
local_fire_departmentmedium-high heat, about 15 minutesWatch out
Do not drop the eggs too quickly into hot water so the shells do not break, otherwise the egg whites will leak.
Put 100 g of red chili and 100 g of shallots into a chopper and blend until smooth.
Watch out
Ensure chillies and shallots are clean before blending, otherwise it affects food hygiene.
Peel the shells of 1 kg of cooled boiled eggs until clean and smooth.
Watch out
Peel carefully so the surface of the egg white does not get damaged, otherwise it will easily break when frying.
Use sharp tools carefully when poking eggs to avoid cutting your fingers, otherwise it will cause injury.
Poke or make small slits on the surface of 1 kg of peeled boiled eggs using a thin knife so they don't pop when fried.
Watch out
Poke gently with the knife tip, cutting too deep will break the yolk, otherwise the eggs will fall apart.
Oil may pop when frying eggs, keep a safe distance, otherwise hot oil can burn your skin.
Heat a wok with 4 tbsp of oil, add 1 kg of poked eggs. Fry while stirring and turning until the surface turns yellowish-brown, then lift and set aside.
local_fire_departmentmedium heat, about 5 to 7 minutesWatch out
Turn the eggs gently so the outer skin doesn't break, otherwise it will look ruined.
Fry 5 cloves of minced garlic using the leftover oil from frying eggs until cooked and golden brown, then lift and set aside.
local_fire_departmentmedium heat, about 2 minutesWatch out
Lift immediately once the garlic turns golden brown so it doesn't burn and taste bitter.
Add 3 tbsp of new oil to the wok, put in the blended spice paste (red chili and shallots), mix well and cook until boiling.
local_fire_departmentmedium heat, about 3 minutesWatch out
Stir the spice paste constantly so it doesn't burn at the bottom of the wok.
Add 1 tsp of salt, 1/8 tsp of MSG, 1 piece of galangal, 2 bay leaves, and 5 torn kaffir lime leaves. Mix well and cook until the water reduces, releases oil, and becomes fragrant.
local_fire_departmentmedium heat, about 5 minutesWatch out
Cook until the liquid completely dries up so the sambal doesn't spoil easily.
Add 1 kg of fried eggs into the sambal, mix well and cook again until the spices are absorbed and oily.
local_fire_departmentmedium heat, about 3 minutesWatch out
Stir gently so the eggs don't break when mixed with the sambal.
Sprinkle the top of the balado eggs with 5 cloves of fried garlic prepared earlier, stir briefly, then turn off the stove and ready to serve.
local_fire_departmentlow heat, about 30 secondsWatch out
Stir briefly so the fried garlic stays crispy when eaten.
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