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Sambal Goreng Telur

Flavors.of.Asia's picture
  Eggs 4
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm)
  Dried chilies/Sambal ulek 1 Tablespoon
  Peanut oil 3 Tablespoon
  Blachan 1⁄2 Teaspoon (Dried Shrimp Paste)
  Sugar 1 Teaspoon
  Laos powder 1⁄2 Teaspoon
  Chopped lemon grass/Grated lemon rind 1⁄2 Teaspoon
  Coconut milk 1 Cup (16 tbs)

Hard-boil the eggs, then shell and halve them.
Set them aside.
Put the onion, garlic and chillis into a blender and blend to a rough puree.
Heat the oil in a large, shallow saucepan.
When it is hot, add the onion puree and fry, stirring frequently, for 2 minutes.
Stir in the remaining ingredients and bring to the boil, stirring constantly.
Reduce the heat to very low and carefully add the egg halves.
Simmer gently until the mixture thickens slightly.

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