Daily Cooking Quest

Home / All Recipes / Indonesian / Telur Bumbu Bali - Eggs in Balinese Sauce

Telur Bumbu Bali - Eggs in Balinese Sauce

You will love these Indonesian hard-boiled eggs with a fiery spicy chili sauce coating. These savory eggs are perfect for your next authentic Indonesian rice meal side dish.
Telur Bumbu Bali - Eggs in Balinese Sauce.

Telur Bumbu Bali - Eggs in Balinese Sauce.

There are many hard-boiled egg dishes in Indonesian cuisine, and my favorite ones always have chili sauce coat the eggs. The top two popular chili sauce egg dishes are Telur Balado and Telur Bumbu Bali.

We usually serve the eggs as a side dish for steamed rice. A typical Indonesian rice meal has a main protein such as chicken or beef, a secondary protein such as egg, tofu, and/or tempeh, a vegetable side, and sambal (chili sauce).

I have shared a Telur Balado recipe before, and today I will share how to cook Telur Bumbu Bali in your kitchen.

Ingredients for Telur Bumbu Bali (eggs in Balinese sauce): hard-boiled eggs, lemongrass, kaffir lime leaves, Indonesian bay leaves, tamarind, shallot, garlic, red chilies, candlenuts, ginger, galangal, shrimp paste, salt, palm sugar, and Indonesian sweet soy sauce.

Ingredients for Telur Bumbu Bali (eggs in Balinese sauce): hard-boiled eggs, lemongrass, kaffir lime leaves, Indonesian bay leaves, tamarind, shallot, garlic, red chilies, candlenuts, ginger, galangal, shrimp paste, salt, palm sugar, and Indonesian sweet soy sauce.

Ingredients for Telur Bumbu Bali

(1) Puree ingredients for spice paste. Mix tamarind with water to make tamarind juice. (2) Sauté spice paste, lemongrass, kaffir lime leaves, and Indonesian bay leaves. (3) Add tamarind juice, salt, and palm sugar. (4) Add hard-boiled eggs and Indonesian sweet soy sauce.

(1) Puree ingredients for spice paste. Mix tamarind with water to make tamarind juice. (2) Sauté spice paste, lemongrass, kaffir lime leaves, and Indonesian bay leaves. (3) Add tamarind juice, salt, and palm sugar. (4) Add hard-boiled eggs and Indonesian sweet soy sauce.

Shrimp paste, spice paste, and tamarind juice

Toast shrimp paste

Let’s start by toasting some shrimp paste. Terasi (shrimp paste) comes in a block and looks very similar to a block of chocolate.

Use a sharp knife to cut the amount you want, then put it in a microwave-proof bowl. Cook in the microwave for 30 seconds to toast the shrimp paste. If you don’t have a microwave, you can also dry fry the shrimp paste on a frying pan.

Once toasted, the shrimp paste looks drier, and the color turns lighter. You can even crush toasted shrimp paste with the back of a spoon.

Puree spice paste

To prepare spice paste, use a food processor to puree shallot, garlic, chilies, cayenne/chili powder (if using), candlenuts, ginger, galangal, and toasted shrimp paste.

If the paste is too chunky, you can add 1-2 tablespoons of water and grind again until the paste is smooth.

Make tamarind juice

I usually buy a packet of wet tamarind from my Asian market and make tamarind juice as necessary. A pack of tamarind can last a long time, even for people who cook regularly with tamarind, so it is more economical than tamarind concentrate.

To make tamarind juice, use a spoon to scoop the necessary amount. Place tamarind and water in a small bowl. Use your hand to massage the tamarind with the water to make tamarind juice. Once you think all the meat has dissolved with the water, strain to remove the seeds and pulp.

Once the sauce coats the eggs, turn off the heat.

Once the sauce coats the eggs, turn off the heat.

How to cook Telur Bumbu Bali

  1. Heat oil in a wok and sauté spice paste, lemongrass, kaffir lime leaves, and Indonesian bay leaves for 3 minutes or until fragrant.

  2. Add tamarind juice, salt, and palm sugar. Mix well.

  3. Add hard-boiled eggs and sweet soy sauce, mix well, and cook for 1 minute or until the liquid is thick and coats the eggs.

  4. Turn off the heat, and discard the lemongrass, bay leaves, and kaffir lime leaves.

  5. Transfer the eggs to a serving plate and serve with steamed white rice.

Discard lemongrass and most of the lime and bay leaves. Transfer the eggs to a serving plate, and serve with steamed rice.

Discard lemongrass and most of the lime and bay leaves. Transfer the eggs to a serving plate, and serve with steamed rice.

Other Indonesian Egg Recipes

If you love serving eggs with your Indonesian rice meal, you will love these Indonesian egg recipes:

Telur Bumbu Bali - Eggs in Balinese Sauce

5.0 from 5 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 25 mins

Cook Time: 15 mins

Total Time: 40 mins

Serves: 12

Print Recipe

Ingredients

Instructions

  1. Heat oil in a wok and sauté spice paste, lemongrass, kaffir lime leaves, and Indonesian bay leaves for 3 minutes or until fragrant.
  2. Add tamarind juice, salt, and palm sugar. Mix well.
  3. Add hard-boiled eggs and sweet soy sauce, mix well, and cook for 1 minute or until the liquid is thick and coats the eggs.
  4. Turn off the heat, and discard the lemongrass, bay leaves, and kaffir lime leaves.
  5. Transfer the eggs to a serving plate and serve with steamed white rice.

Notes

  • (1) Substitute candlenuts with macadamia nuts.
  • (2) The easiest way to toast the shrimp paste is by cooking for 30 seconds in the microwave.
Indonesian Pantry
Indonesian Kitchen

Comments

  • 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 :)

  • Jamie Jamie says:

    My mouth was watering while I was making the chili sauce for the eggs. It was perfect with a bowl of freshly steamed rice. It was so delicious and flavorful. Thanks Anita!

  • Sara Sara says:

    We have been looking for more dinner inspiration with eggs and we love spice, this recipe was delicious and will definitely make again!

  • Tavo Tavo says:

    The recipe was full of flavor, just as expected with all those yummy seasonings and spices!

  • Amanda Wren-Grimwood Amanda Wren-Grimwood says:

    So many delicious spices int his dish and I know that my family will love it.

  • Ieva Ieva says:

    Wow, these pack a punch! We love trying new recipes and this was extremely exhilarating for "untrained western pallets", but we all enjoyed the flavours and would definitely recommend trying it! Keep these lovely recipes coming - we love them!

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe: