Sambal egg. Sambal—precisely cooked sambal—is a notably versatile and robust component in traditional Malaysian cooking. It's the building block of many scrumptious and colorful Malay and Nyonya dishes and marries well with wide array of ingredients: seafood, tofu, eggs, and vegetables. Once you master the skill of making a great sambal, you can prepare numerous variations of lusciously addictive.
The sambal chilli is not just a great condiment, it can also, like in this case, double up as a base sauce for cooking. Simple Sambal Telur - Eggs in Spicy Sambal Sauce. If you've never tried Sambal Telur (Boiled Eggs in Spicy Sambal Sauce), this South East Asian side dish is going to blow your taste buds out of the water. You can cook Sambal egg using 8 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Sambal egg
- You need 5 of hard boiled eggs (deep fried till golden brown-ish).
- You need 12 cloves of shallot.
- It's 2 cloves of garlic.
- It's of Salt and white pepper.
- Prepare 1 of little cube of palm sugar to taste.
- Prepare 2 of dried red curly chili (soak in warm water).
- It's 5 of or more fresh red curly chili.
- Prepare of Oil.
Think the satisfying goodness of hard boiled eggs paired with the fiery heat of spicy Indonesian sambal sauce. If you happen to follow my previous recipe to prepare sambal goreng, now I am going to show you a super easy way to prepare this really simple egg dish with the chili sauce. Here I fry the hard boiled eggs until their surface blister and turn golden brown since this is the traditional way to prepare the dish, but it is totally fine if you want to skip this step. This recipe for Indonesian spicy eggs, or sambal goreng telor, is a great option.
Sambal egg instructions
- In your blender, put the shallot, garlic and all the chilis in then blend everything until you achieve the red sambal paste..
- Prep your wok, put oil in, on low heat cook the sambal paste until fragrant add the fried hard boiled eggs, season well and add the palm sugar. Stir and gently fold until all the eggs are covered with the sambal..
- No step 3. You're done :) (althought this seems like a hot dish,guess what? Its not spicy at all)..
This recipe is an adaptation of a recipe from Groot Indonesisch kookboek (Great Indonesian Cookbook) written by Beb Vuyk. Sambal egg is one of my favourite Malay dish when I eat from outside. Once I tried to cook this but I couldn't get the correct appearance & taste. Last week I saw a linked post to my ongoing event Hot & Spicy treats from Daily-Cuppa blog. By seen the recipe, I wanted to try it again & it came out nicely.