Telur Belado – Eggs in Chili Relish

The combination in this recipe of oily, chili-hot sauce with crispy skinned, hardboiled eggs might sound a little strange but it is a real crowd pleaser. Make the sauce as hot (pedas) as you dare. Because it’s intended as an accompaniment, not as a main dish, you can up the chili factor. When served alongside plain white rice, the heat and oiliness combine with the blandness of the rice to give a delicious mellow warmth.

And the sauce is delicious without the eggs too. It keeps well in the fridge to use, as you would a relish, alongside grilled or barbecued chicken, fish or vegetables.