Sambal Goreng Telur, Eggs in spicy sauce, this Indonesian dish, also known as Sambal Goreng Telor, has a delicious full taste, smelling of spices, tastes like the Far East. It is slightly spicy but, above all, delicious. This Indonesian vegetarian recipe is great.
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.
How to prepare Eggs in Spicy Chili Sauce?
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Fry the boiled and peeled eggs until the egg whites are crispy and golden brown.
- Place the finely chopped onion, pepper, and garlic in a hot pan and stir-fry for 2 minutes. Then add the ginger, galangal, coriander, palm sugar, white pepper, salam leaves, and water and stir-fry for 1 minute while mixing everything.
- Pour the coconut milk into the pan and add the cardamom pods, star anise, and lemongrass. Mix well. Let it come to a boil.
- Reduce the heat to low and return the eggs to the pan. Simmer for 10 minutes.
Serve the Indonesian spicy eggs with white rice and a cucumber salad. It is also delicious as part of an Asian Buffet with Babi Ketjap, Mini Spring Rolls, and Balinese Chicken.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
Sambal Goreng Telur (Indonesian Spicy Eggs)
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Equipment
Ingredients
6 eggs hardboiled and peeled- 1 tablespoon oil
- 4 shallots
2 cloves garlic
1 red chili pepper deseeded
1 teaspoon ground ginger
1 teaspoon galangal powder- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
1 teaspoon palm sugar- ⅛ teaspoon ground white pepper
- 2 salam leaves
¼ cup water- 1 stalk lemongrass
- 1 cup coconut milk
- 5 cardamom pods
- 1 star anise
Instructions
- Put some oil in a frying pan and fry the eggs until they've got a nice crispy brown layer.6 eggs, 1 tablespoon oil
- Take them out with a slotted spoon and drain them on kitchen paper.
- Slice the shallots, garlic, and pepper finely.4 shallots, 2 cloves garlic, 1 red chili pepper
- Put them into the pan and stir-fry for 2 minutes.
- Add the ginger, galangal, coriander, turmeric, palm sugar, pepper, salam leaves, and water into the pan.1 teaspoon ground ginger, 1 teaspoon galangal powder, 2 teaspoons ground coriander, 1 teaspoon ground turmeric, 1 teaspoon palm sugar, ⅛ teaspoon ground white pepper, 2 salam leaves, ¼ cup water
- Stir fry for 1 minute so that the flavors blend well.
- Add the coconut milk, lemongrass, and star anise to the pan.1 stalk lemongrass, 1 cup coconut milk, 1 star anise
- Crush the cardamom pods and add them to the spice mixture.5 cardamom pods
- Finally, add the eggs and simmer for 10 minutes. Serve
Notes
- Refrigerator - Store the Indonesian spicy eggs in an airtight container in the fridge for up to three days (and the taste will be even better).
- Freezer - Although you can freeze Sambal Goreng Telur, the structure of the egg white becomes rubbery. So not recommended.
- Reheat - Add two tablespoons of water to a pan with Sambal Goreng Telur and heat over low heat, stirring occasionally. If the sauce boils down too much, add a little more water.
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