Sambal Goreng Telur (Indonesian Spicy Eggs)
Sambal Goreng Telur, Eggs in spicy sauce, this Indonesian dish, also known as Sambal Goreng Telor, has a delicious full taste. Try it yourself
Equipment
- frying pan
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
Ingredients you need per step are listed below the step in Italic
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
1. Salam is available at the Asian supermarket. You can also replace it with a bay leaf.
2. Eggs - For this recipe, you will use hard-boiled eggs. I always use this way for the perfect hard-boiled eggs. You fry the eggs before simmering them in the sauce. This gives them a crispy layer and more flavor.
3. 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.
4. 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.
5. Storage
- 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.
Nutrition
Calories: 194kcal | Carbohydrates: 9g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 164mg | Sodium: 73mg | Fiber: 2g | Sugar: 3g | Vitamin A: 861IU | Vitamin C: 28mg | Iron: 3mg
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