Sambal goreng telur

Sambal goreng telur

Eggs in chilli sauce

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

This is a very hot dish, intended as a sambal or accompaniment, and therefore half a hard-boiled egg per serving is sufficient.

Ingredients

Quantity Ingredient
60ml peanut oil
1 onion, finely chopped
1 garlic clove, crushed
1/2 teaspoon dried shrimp paste
3 teaspoons Sambal ulek
or 3 teaspoons chilli powder
1/2 teaspoon laos powder
or 1 teaspoon fresh galangal, grated
3 candlenuts or brazil nuts, finely grated
1/2 teaspoon salt
2 teaspoons dark palm sugar, chopped
125ml coconut milk
lemon juice, to taste
3 hard-boiled eggs, peeled and halved

Method

  1. Heat the oil in a wok or large heavy-based saucepan and cook the onion and garlic until the onion is soft and golden. Add the shrimp paste, sambal ulek, laos powder and candlenuts and cook for a few seconds, crushing the shrimp paste with a spoon. Add the salt, palm sugar, coconut milk and lemon juice and simmer gently, stirring constantly, until thick and oily in appearance.
  2. Add the egg halves, spooning the sauce over them. Serve hot or at room temperature.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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