Balinese eggs, or Telur Musak Bali, are boiled eggs in a slightly spicy and super tasty sauce. You eat this vegetarian recipe with fried rice or serve it as a side dish with a rice table (Asian Buffet). This is a recipe I can never resist; it's that good!
Telur Musak Bali (Eggs in Balinese Sauce)
Telur Musak Bali translates egg boiled Bali. And we often call that Balinese Eggs. A delicious spicy vegetarian recipe for a rice table. An Asian buffet with Chinese recipes.
Every region in Indonesia has its favorite recipe, so your recipe may be very different from the one I write here.
Every region in Indonesia has its favorite recipe, so your recipe may be very different from the one I write here.
A Childhoods Memory
And as you could read before, I love Indonesian egg dishes, as my neighbor used to make them, so I was sold when I came across this Telur Musak Bali recipe.
I made these eggs for lunch with a little bit of rice on the side, and it was a delicious meal. This is tasty as a vegetarian, light dinner recipe.
What do you need for Indonesian Balinese Spicy Eggs?
To prepare these Telur Musak Bali, Eggs in Balinese sauce, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Eggs - Use hard-boiled eggs, which you peel first and then fry (for more flavor). I always use this method for cooking perfect hard-boiled eggs.
- Garlic - An important seasoning and is often used in Indonesian cuisine.
- Kecap - Use in this recipe. It can be replaced by .
- Salam leaf - This is commonly used and also called Indonesian bay leaf. It gives off a lot of taste (sour to bitter). You don't eat the leaves, but stew them along (just like with bay leaves). You can also use a bay leaf if you don't have salam.
- Vinegar - Gives a light acidity which gives you a sweet and sour sauce.
- Onions - Stewed in the sauce, they get a delicious sweetish taste.
- Sweet Chili Sauce - Spices up Eggs in Balinese sauce. (chili paste) is often used, but can be intense. Since all my recipes are for the whole family, I use sweet chili sauce. But feel free to add chili paste.
- Fish Sauce - Gives a slightly salty taste to the sauce.
How to prepare Hard-boiled Eggs in Balinese Spices
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Fry the peeled eggs in oil in the pan until light brown. You fry the eggs before simmering them in the sauce. This gives them a crispy layer.
- Remove the eggs from the pan, and then add the onion rings. Cook for 3 minutes on medium heat until soft. Then add the garlic. Lower the heat and let it simmer for 5 minutes.
- Pour kecap, water, vinegar, chili sauce, and fish sauce into the pan. Place the salam leaf on top. Spread the eggs into the sauce.
- Let the sauce thicken slowly over medium heat. Turn the eggs occasionally, so they absorb all the delicious flavors. When the moisture has almost completely evaporated, the Telor Musak Bali is ready.
To serve - Delicious with white rice and a spicy cucumber salad. Or make it part of a delicious Asian Buffet with Daging Rendang, Bami Goreng, and Babi Pangang. A super tasty combination!
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Equipment
- frying pan
Ingredients
- 1 tablespoon oil
- 4 eggs hardboiled, peeled
- 2 big onions sliced finely
- 1 clove garlic chopped finely
- 1 tablespoon Kecap Manis or Kecap Medja
- 1 salam leaf
- 1 tablespoon white vinegar
- 1 cup water
- 1 tablespoon sweet chili sauce
- 1 teaspoon fish sauce
- ⅛ teaspoon salt
Ingredients you need per step are listed below the step in Italic
Instructions
- Heat a tablespoon of oil in a frying pan and bake the eggs on all sides for 3 minutes.1 tablespoon oil, 4 eggs
- Take them from the pan with a slotted spoon and add the onions to the pan.2 big onions
- Lower the heat and bake the onions for 4 minutes.
- Add the garlic and bake for 5 minutes.1 clove garlic
- Pour the kecap, water, vinegar, chili sauce, salt, and fish sauce into the pan. Stir everything well. Top with a salam leaf.1 tablespoon Kecap Manis, 1 salam leaf, 1 tablespoon white vinegar, 1 cup water, 1 tablespoon sweet chili sauce, 1 teaspoon fish sauce, ⅛ teaspoon salt
- Put the eggs bake into the pan and simmer until the sauce thickened. Turn the eggs every two minutes, so the eggs will get a lot of flavors.
- When the liquid is almost gone, your Telor Masak Bali is ready to serve.
Notes
- Refrigerator - Store the Balinese eggs in an airtight container in the fridge for up to three days (and the taste will be even better).
- Freezer - Although you can freeze eggs, the texture of the egg white becomes rubbery. So not recommended.
- Reheating - Add two tablespoons of water to a pot of Telur Musak Bali and heat over low heat, stirring occasionally. If the sauce boils down too much, add a little more water.
Liz says
Both the eggs and the onions were delicious!! I'll be making these spicy eggs again soon!