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Telur Bumbu Bali - Eggs in Balinese Sauce

Sorry for the long absence. The tiredness from my last trip and probably random sneeze attacks that I received finally got the better of me and I was down with the flu for most of last week :( So while everyone was having fun with their long weekend, I was struggling with headache, stuffy nose, sore throat, and slight fever. In short, not the most fun Easter weekend ever. But, I didn’t want to miss out on the festivities. True, I couldn’t decorate eggs, but I still could make this delicious telur bumbu Bali, or eggs in Balinese sauce, which strangely enough doesn’t come from Bali, but from Eastern Java :) This sauce is actually more popularly paired with chicken, but I love it with eggs too. If you find that you are loving this sauce, try pairing it with 500 gram of chicken, okay? ♥

Telur Bumbu Bali - Eggs in Balinese Sauce

Telur Bumbu Bali - Eggs in Balinese Sauce

Telur Bumbu Bali - Eggs in Balinese Sauce

Author: Anita Jacobson




Prep Time: 25 mins

Cook Time: 15 mins

Total Time: 40 mins

Serves: 8

Print Recipe


  • 3 tablespoon oil
  • 1 tablespoon tamarind liquid (1 tablespoon water + 1 teaspoon tamarind (Indonesian: asam Jawa) )
  • 1 lemongrass (Indonesian: sereh), bruised and knotted
  • 2 bay leaves (Indonesian: daun salam)
  • 2 kaffir lime leaves (Indonesian: daun jeruk)
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon palm sugar (Indonesian: gula Jawa)
  • 8 hard boiled eggs
  • 2 tablespoon sweet soy sauce (Indonesian: kecap manis)
  • Grind the following into spice paste
  • 8 shallots (Indonesian: bawang merah)
  • 8 red cayenne chili peppers (Indonesian: cabe merah keriting)
  • 2 cloves garlic (Indonesian: bawang putih)
  • 5 candlenuts (Indonesian: kemiri)
  • 1 inch ginger (Indonesian: jahe)
  • 1 inch galangal (Indonesian: lengkuas)
  • 1 teaspoon toasted shrimp paste (Indonesian: terasi bakar)


  1. Heat oil in a frying pan and sauté spice paste until fragrant, about 4 minutes.
  2. Add tamarind liquid, lemongrass, bay leaves, lime leaves, salt, and palm sugar. Mix well.
  3. Add eggs, mix well, and cook until the liquid is thickened and slightly reduced.
  4. Add sweet soy sauce, mix well, and cook for another 1 minute.
  5. Turn off heat, discard the lemongrass, bay leaves, and kaffir lime leaves. Serve with steamed white rice.
Indonesian Pantry
Indonesian Kitchen


  • Chris Chris says:

    Hi Anita The egg looks so mouthwatering in that maroon colored chilli sauce! Will try this next few days. The weather has been rainy these days, my son and I caught some flu too. Take care and get well soon!

    • Anita Anita says:

      Thanks Chris :) Do take care, both you and your son, and try to get well soon.

  • Veronica Veronica says:

    Hi there, I just recently found your blog and, oh my, they all look so good! I'm also an Indonesian studying in the US and looking at your recipes make me miss home so much. Love your blog!

  • Emma Emma says:

    I made this tonight, enaknya!!! My dad and I thought so, but my mum cannot stand the smell of shrimp paste, hahaha! I'm half Balinese and thought the flavours were very authentic. Keep up the yummy recipes :)

  • Vince Vince says:

    Help :(((( I just made it but it tastes very very bitter... What have I done wrong? Thank you

    • Anita Anita says:

      Hi Vince, I am sorry that your eggs turned out bitter. Looking at the steps, the only thing I can imagine where it may have gone wrong would be if the spice paste was fried for too long, or with too high a heat and it was burned. If you can try again with lower heat and make sure that the spice paste is fried only until fragrant, I hope that will solve the bitterness problem. Cheers :)

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