Telur Musak Bali (Eggs in Balinese Sauce)
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!
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
1. Salam is available at the Asian Supermarket. You can also replace it with a bay leaf.
2. Eggs - You will use hard-boiled eggs for this recipe. I always use this method for the perfect hard-boiled eggs. You fry the eggs before simmering them in the sauce. This gives them a crispy layer and more flavor.
3. Serving - 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!
4. Storage
- 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.
Nutrition
Calories: 124kcal | Carbohydrates: 7g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 164mg | Sodium: 384mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 239IU | Vitamin C: 0.3mg | Iron: 1mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
