Telur balado turns up on every warung counter in Indonesia, sitting in a tray of thick red sambal with the eggs half submerged. The sauce is built on long red chillies, shallots and tomato, fried down in oil until it goes dark and glossy.
It is cheap, fiery and far more satisfying than a plate of eggs has any right to be. The tamarind is the part people forget, and it is what stops the sambal tasting flat.
Serve it with plenty of steamed rice and something green on the side.
