Balado Beef and Egg. Balado Fried Chicken Flour Vs Martabak Beef Egg Attention !! from videos that we collect into one, have labels or production names. Stir fry the ground spices and kaffir lime leaves until fragrant. Along with beef rendang, egg balado, red crackers and cassava balado crackers, it is served to complete ketupat or lontong sayur […] Balado is an Indonesian type of sambal originated from West Sumatra, Padang cuisine to be exact.

Traditionally known as Shakshouka, Ground Beef and eggs are baked in a spicy tomato sauce. Use rustic-style bread to scoop up every last bit. Balado is versatile hot spicy sauce of Padang Food. You can have Balado Beef and Egg using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Balado Beef and Egg

You need 500 g of beef (cut).
Prepare 1/2 of tofu (fried).
You need 2 of eggs (boiled).
Prepare 8 of shallots.
It's 6 of garlics.
You need 4 of lime leaves.
Prepare 3 of chillies.
You need of Soy sauce.
It's of Sweet soy sauce.
It's of Cooking oil.

We can cook it with eggplants or beef or prawns or eggs (boiled or fried). Balado is a type of hot and spicy bumbu (spice mixture) found in Minang cuisine of West Sumatra, Indonesia. Balado sauce is made by stir frying ground red hot chili pepper with other spices including garlic, shallot, tomato and key lime juice in coconut or palm oil. Beef chow fun Chinese beef curry Curry beef dumplings Sichuan dry fried beef Sichuan red braised beef Beef and snow pea stir fry.

Balado Beef and Egg step by step

Boil the egg, fried the tofu and boil the beef..
Blend shallots, garlic, and chillies with salt, pepper, and sugar. Then sauteé..
Bring the beef, tofu, and egg in then season with soy sauce, sweet soy sauce, and lime leaves..

This is Balado eggs / Telur Balado. - Beef flavouring. - add some water. Fry the seasoning until thick and input the eggs. fry a minute and voila, Its finished. Put the Balado eggs into a bowl. Beef Balado or what the Indonesians calls Dendeng Balado are thinly sliced beef marinated in a mixture of sugar and spices and dried by deep frying. Originally invented by the Minangkabau people, they made this concoction so that they can bring it with them during their long travels without spoiling.