Deep Fried: Telur Balado (Spicy Chile Sauce with Eggs)

1 cup vegetable oil for frying6 hard-boiled eggs, shells removed6 red chile peppers, seeded and chopped4 cloves garlic4 medium shallots2 tomatoes, quartered1 teaspoon shrimp paste1 1/2 tablespoons peanut oil1 tablespoon vegetable oil1 teaspoon white vinegar1 teaspoon white sugarsalt and pepper to tasteHeat 1 cup oil in a small saucepan over medium-high heat. Deep fry the eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside. Combine the chile peppers, garlic, shallots, tomatoes, and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth. Heat 1 tablespoon oil in a large skillet over medium heat. Pour the chile pepper mixture into the skillet. Stir the vinegar, sugar, salt, and pepper into the mixture. Add the fried eggs to the mixture, turning to coat. Reduce heat to medium-low; simmer until fragrant, about 5 minutes. Amount Per Serving  Calories: 237 | Total Fat: 17.3g | Cholesterol: 229mg Powered by ESHA Nutrient Database

Telur Balado (Spicy Chile Sauce with Eggs)

Servings Per Recipe: 6

Amount Per Serving

Calories: 237

Total Fat: 17.3gCholesterol: 229mgSodium: 178mgTotal Carbs: 13.1g    Dietary Fiber: 1.4gProtein: 9.1g VIEW DETAILED NUTRITION
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Rosh Hashanah: Chile Garlic BBQ Salmon

3 pounds whole salmon, cleaned1/4 cup soy sauce1 tablespoon chile sauce1 tablespoon chopped fresh ginger root1 clove garlic, chopped1 lime, juiced1 lime, zested1 tablespoon brown sugar3 green onions, choppedPrepare outdoor grill for high heat. Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon's skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil. In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon. Fold the foil over the salmon, and crimp the edges to seal. If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions. Amount Per Serving  Calories: 438 | Total Fat: 24.7g | Cholesterol: 134mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 438

Total Fat: 24.7gCholesterol: 134mgSodium: 738mgTotal Carbs: 5.3g    Dietary Fiber: 0.7gProtein: 46.2g VIEW DETAILED NUTRITION
About: Nutrition Info

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