Try Our Santan

Telur Belada

[ 'Chili-ed' Eggs ]


  • 8 eggs
  • 3 tbsp or to taste, chili paste
  • 3 cloves garlic, chopped
  • 2 onions, thinly sliced
  • 1 tsp belacan, also spelt belachan or blacan [dried shrimp paste]
  • 1 tbsp peanuts, coarsely ground
  • 2 cups coconut milk
  • cup water
  • 1 tbsp lemon juice
  • 2 tsp palm sugar [or brown sugar]
  • 2 bay leaves
  • salt
  • peanut oil or vegetable oil, for frying
  • a few sprigs of fresh celery leaves for garnishing, chopped [optional]


Don't Forget The Belacan!!

Don't Forget The Belacan!!



       To Prepare :

  • Boil eggs till hard, let cool, peel shells, leave whole, air dry on a clean tea towel or paper towels
  • Heat peanut or vegetable oil in a hot wok. When oil is very hot, carefully lower hardboiled eggs, fry turning eggs often to brown as evenly as possible, until a light crust is formed. Remove eggs with slotted spoon, drain on paper towels [*Note: Skip this step if you prefer not to fry the eggs]
  • Remove all but 2 tbsp of oil, add onions, fry until translucent, then add garlic, belacan, peanuts and chili paste, stir-fry for 30 seconds
  • Add coconut milk, water, lemon juice, palm sugar, bay leaves, and the hardboiled eggs [fried or un-fried] and season with salt
  • Bring slowly to a boil, then immediately reduce heat and simmer uncovered until the sauce reduces and thickens
  • Sprinkle with chopped fresh celery leaves and serve with bread, Roti or steamed rice

Cook's Note : This is an 'egg-cellent' recipe for those days when all you've got in the refrigerator are eggs; or if the expiration date on the carton is nearly up. Hard-boil those eggs, 'chili' them up with sambal, kick it up a notch with a touch of belacan - Serve with steamed rice or coconut rice and you've got yourself a meal!





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