Resep Lauk
Telur Ceplok Balado
Telur dipecahkan langsung ke dalam sambal balado yang sedang mendidih, jadi kuningnya masih lembut dan tidak perlu menggoreng dua kali.
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Oleh Rahma Yuliani · Terbit
- Persiapan
- 10 menit
- Memasak
- 15 menit
- Total
- 25 menit
- Hasil
- 4 porsi
- Tingkat
- Mudah
Versi malas dari telur balado, dan justru jadi favorit anak-anak. Telur tidak direbus atau digoreng dulu; ia matang di dalam sambalnya sendiri. Cukup satu wajan, lima belas menit, dan nasi hangat.
Bahan
Takaran untuk 4 porsi
Bahan utama
Bumbu balado (ulek kasar)
Centang bahan yang sudah siap. Centang tidak disimpan dan hilang saat halaman dimuat ulang.
Cara membuat
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Langkah 1: Ulek kasar cabai, bawang merah, bawang putih, dan tomat. Tidak perlu sampai halus; tekstur kasar membuat sambal lebih enak.
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Langkah 2: Panaskan minyak di wajan datar dengan api sedang. Tumis bumbu ulek 5–6 menit sampai harum, warnanya lebih gelap, dan minyaknya mulai terpisah.
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Langkah 3: Tuang air, masukkan garam dan gula. Aduk, cicipi, lalu ratakan sambal di wajan.
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Langkah 4: Buat empat cekungan kecil di sambal. Pecahkan satu telur di tiap cekungan.
-
Langkah 5: Tutup wajan, kecilkan api. Masak 3–4 menit untuk kuning setengah matang, atau 6 menit untuk kuning padat.
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Langkah 6: Peras jeruk limau di atasnya dan sajikan langsung dari wajan.
Tips dari dapur
- Pecahkan telur ke mangkuk kecil dulu, baru tuang ke cekungan, supaya kulit telur tidak ikut masuk.
- Untuk anak-anak, buang biji cabai merah keriting dan lewati cabai rawit.
Catatan penyimpanan
Paling enak dimakan saat itu juga. Sambal baladonya (tanpa telur) bisa dibuat lebih banyak dan disimpan 5 hari di kulkas dalam stoples kaca.
