Bumbu Bali Telor (egg)

This bumbu Bali telor is an easy and very tasty egg dish in a spicy sweet and sour sauce. An excellent dish for vegetarians (if leave out the trassi).

You can make the sauce (bumbu) as spicy as you like. Beb uses a teaspoon of sambal trassi (chili salsa with shrimp paste). But if you like it hot, add a few teaspoons more ;-).

You have to boil the eggs for 3,5 minutes before you simmer them in the bumbu.

Want to see how I make this bumbu bali eggs? Watch the video or read on for the recipe in text and pictures. I make my eggs slightly different than the recipe in Beb Vuyk’s book.

Bumbu Bali Eggs #324 translated from Beb Vuyk’s Groot Indonesisch kookboek, page 272


  • 4 eggs
  • 0,4 cup of water (1 dl)
  • 2 tablespoons of oil


  • 3 tablespoons of chopped onions
  • 1 chopped clove of garlic
  • 1 teaspoon of sambal terasi (chili salsa with shrimp paste)
  • 2 teaspoons of ground ginger
  • 1 tablespoon of vinegar
  • 1 tablespoon of soy sauce
  • salt
  1. Boil the eggs for 3,5 minutes.
  2. Grind onions, garlic, sambal (chili salsa), and ginger together in the mortar. Sauté in the oil until the onions are yellow.
  3. Then add the eggs and simmer them briefly in the bumbu.
  4. Add the water, along with the soy sauce and vinegar, and let the dish simmer until almost dry.


You can make sambal trassi yourself (super easy) or buy it at an Asian food store. Trassi is a shrimp paste and is used a lot in Asian cuisine.

I use good quality white vinegar and 1 teaspoon of salt. I use kecap manis; a sweet soy sauce. I like the sweetness against the acidity of the vinegar.

I grind like Beb says the onions, garlic, chili and ginger together in a mortar (cobek). I stir-fry this mix in 2 tablespoons of oil.


When the onions turn yellow I add my already boiled and peeled eggs (I boil them for 4 minutes). They are still runny on the inside.


I add the boiled eggs to the pan and sauté them in the bumbu for a minute or two. Now I add the rest, starting with the water.


Now I add the soy sauce and vinegar. I use kecap manis (sweet soy sauce). I let it simmer for a minute or 5, until the eggs are lovely light brown in color.


Beb says to let the sauce reduce until the dish is almost dry. I like my bumbu bali quite wet. I let the sauce reduce until half the amount is left and serve it! The sauce get thicker while cooling. Selamat makan.

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6 Responses

  1. Frieda says:

    Good idea using eggs sometimes, instead of chicken or fish. Thank you.

  2. HI Pauline, at the bottom of each recipe you write about Beb Vuyk: She belongs to the most important Dutch-Indonesian (Indo) writers and journalists of her time. Check this out.

    But there’s no link to ‘this’?

    Maybe i miss the point, then again, maybe not 😉

    Start cooking!

    • Pauline Chavannes de Senerpont Domis says:

      He Marijn, thanks for your comment. Is it possible you have an add blocker running on your computer? Than you can not see the link I ‘ve made to Amazon where to buy her work 😉

  3. Andrea Adams says:

    LOVE this recipe! I usually do not consume chicken and eggs much, but a friend of mine recently gave me a great recommendation on where I can get organic chicken and eggs in Bali. You must also check out – https://www.baliorganic.id/organic-chicken-eggs/. Delicious flavor, super healthy and great taste. This recipe is great for the kids, like an after school snack/meal. Thank you so much for this!

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