Sambal egg. Sambal—precisely cooked sambal—is a notably versatile and robust component in traditional Sambal telur or egg sambal is a Malay concoction. I usually fry up a huge batch of sambal in oil until. INDONESIAN STYLE SAMBAL TELUR Eggs with sambal or what we call "sambal telur" (telur=egg) in Indonesia is one of the classics I really like.
The egg whites blister and acquire a crust during frying which makes them less slippery. Last week, I cooked mee goreng and as an accompaniment, I also made sambal telur. Sambal telur, also known as egg sambal is a Malay dish whereby hard boiled eggs are coated in a spicy. You can have Sambal egg using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients of Sambal egg
- You need 5 of hard boiled eggs (deep fried till golden brown-ish).
- It’s 12 cloves of shallot.
- It’s 2 cloves of garlic.
- Prepare of Salt and white pepper.
- It’s 1 of little cube of palm sugar to taste.
- You need 2 of dried red curly chili (soak in warm water).
- It’s 5 of or more fresh red curly chili.
- It’s of Oil.
If you've never tried Sambal Telur (Eggs in Spicy Sambal), this South East Asian side dish will blow your taste buds out of the water. Think the satisfying goodness of hard boiled eggs paired with the. Sambal is an Indonesian chili sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar. Well, they are just simply so versatile, and a.
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)..
Egg Sambal is typically a Malaysian dish but can be found in Indonesia too. I have tried it at various food stalls here in Singapore and always loved the tangy flavour. It seemed like the perfect thing to. Sambal is not only used for. Pound the prawn , shallots and the gin-gar paste.