Sambal Goreng Telur (Indonesian Spicy Eggs)

Sambal Goreng Telur (Indonesian Spicy Eggs)

Indonesian cuisine has not only delicious meat dishes, but also a large number of egg recipes. Not surprising because almost every village in Indonesia has chickens roaming the streets.

Eggs are, therefore, readily available and cheaper than meat. And there are plenty of tasty Indian egg recipes. Take, for example, these Sambal Goreng Telur: a delicious full taste, smelling of spices, tastes like the Far East.

Frying the boiled eggs makes them crispy and extra rich in taste. And the spicy pepper gives a tangy taste. Because my recipes are suitable for the whole family, you add coconut milk, making the recipe a bit softer. A delicious dish.

What do you need for Spicy Boiled Eggs?

To prepare this Sambal Goreng Telur, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:

• Eggs - Use hard-boiled eggs, which you peel and then fry (for more flavor). I always use this method for cooking perfect hard-boiled eggs every time.
• Shallots and Garlic - The base of the spicy sauce.
• Red pepper - Finely chop the pepper and add it, including the seeds, to the pan. If you want a less hot version, remove the seeds. Add one or two extra peppers if you like it spicy.
• Laos - Or Galangal. This is related to the ginger plant and has a spicy citrus taste. If you can't get it, you can replace it with ginger powder combined with ⅛ teaspoon of lemongrass.
• Coriander - Also called Ketumbar in Indonesian cuisine. It tastes like parsley with a lemon tint.
• Turmeric - This is a bit bitter and sharp. It is widely used in Asian cuisine for flavor and color.
• Lemongrass - Often used fresh in Indonesian cuisine, but also available as a ground spice. It gives a fresh lemony taste to the sauce.
• Star Anise - Add this whole and remove before serving. It gives a hint of aniseed flavor.
• Cardamom - This is a pod that contains seeds. You can also buy it ground, but the preference in this recipe is the whole variety because it does not become too strong. It is a warming herb, a little sweet and a little citrusy.
• White Pepper - It has a somewhat aromatic taste compared to black pepper. It is spicy and slightly sweet.
• Salam leaf - This is often called Indonesian laurel. It gives off a lot of taste (sour to bitter). You don't eat the leaves, but stew them along (just like with bay leaves). You can also use a bay leaf if you don't have salam.
• Palm sugar - Palm sugar (Gula Djawa) is extracted from the palm tree. The sap of this tree is boiled down until you are left with that characteristic brown color. Then when you pour it into a mold, it hardens. It has a caramel-like, slightly salty taste. You can find this ingredient at the Asian supermarket.
• Coconut Milk - Extracted from the juice of grated coconut flesh. It has a slightly sweet, rich, and full flavor.