Ingredients

  • Serves 2-4 people
  • 30 quail eggs

    100 g potatoes,cut into 2 cm cubes

    2 bay leaves

    4 kaffir lime leaves

    15 g galangal, smashed

    20 g tamarind paste, dissolved in 30 ml of water

    20 g brown sugar

    500 ml cooking oil

    8 g salt

    5 g sugar

    8 g chicken stock powder

     

    Ground Spices :

    30 g shallots

    15 g garlic

    100 g big red chili

    20 g curly red chili

    60 ml cooking oil

     

Balado Telur Puyuh (Quail Eggs in Chilli Paste)
Recipe Courtesy of
Asian Food Network

Balado Telur Puyuh (Quail Eggs in Chilli Paste)

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Balado Telur Puyuh is a flavourful dish originating from the Minang community of West Sumatra. The dish consists of quail eggs cooked with Balado sauce, a hot and spicy paste made by stir frying red hot chili pepper paste with other spices in coconut or palm oil. Enjoyed best with a piping hot bowl of rice.
  • Easy
  • 30 min
  • 20 min
  • 10 min
  • 2 steps
  • 15 Ingredients
  • Easy
  • 2 steps
  • 15 Ingredients
  • 30 min
  • 20 min
  • 10 min

Instructions

  1. Preparing Potatoes and Quail Eggs

    • Boil the quail eggs. Once cooked, drain and shell the eggs.

    • Heat the oil in a pan and fry the eggs until lightly browned. Remove with a slotted ladle and set aside.

    • Fry the potatoes in the same oil until golden brown. Remove and set aside.

    Preparing Potatoes and Quail Eggs


  2. Making Balado Sauce

    • Blend the shallots, garlic, big red chili and curly red chili.

    • Heat the oil in a shallow pan and sauté the Balado paste, stirring continuously to prevent burning.

    • Add bay leaves, kaffir lime leaves and galangal. Stir to mix evenly.

    • Add the salt, sugar, chicken stock powder, tamarind water and brown sugar. Stir and cook until the Balado is aromatic and the oil separates, turning the Balado into a slightly darker colour.

    • Add the potatoes and quail eggs and stir until well combined.

    Making Balado Sauce


Plate and Serve!

  • Prepare a serving plate, and ladle out the Balado Telur Puyuh on the plate. Garnish with fried shallots.

  • Serve hot.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 30 quail eggs

      100 g potatoes,cut into 2 cm cubes

      2 bay leaves

      4 kaffir lime leaves

      15 g galangal, smashed

      20 g tamarind paste, dissolved in 30 ml of water

      20 g brown sugar

      500 ml cooking oil

      8 g salt

      5 g sugar

      8 g chicken stock powder

       

      Ground Spices :

      30 g shallots

      15 g garlic

      100 g big red chili

      20 g curly red chili

      60 ml cooking oil

       

    Nutrition
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