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Sambal Telur Recipe (Egg Sambal)
October 5th, 2009Malaysian Food, Recipes, Malaysian Recipes, Recipes39 Comments
Sambal—precisely cooked sambal—is a notably versatile and robust component in traditional Malaysian cooking. It’s the building block of many scrumptious and colorful Malay and Nyonya dishes and marries well with wide array of ingredients: seafood, tofu, eggs, and vegetables.
Once you master the skill of making a great sambal, you can prepare numerous variations of lusciously addictive sambal-laden dishes, for example: grilled fish with banana leaf, sambal eggplant, prawn sambal, or in this instance, egg sambal or sambal telur. Sambal has the virtue of adding layers of complex flavors to any everyday ingredients; it brightens up a simple ingredient and adds zesty, piquant, and tantalizing notes to the finished dish.
Sambal telur or egg sambal is a Malay concoction. I usually fry up a huge batch of sambal in oil until it reaches the perfect texture, flavor, and consistency and then I’d store my sambal in the fridge for days or even weeks. To make sambal telur, I’d boil some eggs and then sauté them with sambal so they are nicely coated with it. Sambal telur is a quick and easy recipe but exceptionally pleasing!
Once in a while, I’d deep fry the hard boiled eggs so the outer layer of the eggs turns golden brown and crisp. This variation of sambal telur or egg sambal tastes even finer because of the mouthfeel of the eggs. Either way, sambal telur doesn’t disappoint.
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though, we love hardboiled eggs, it can be mundane sometimes..this looks like a great way to spice things up!
Well, hard boiled eggs are great if you know how to sauce it up with sambal or tamarind sauce. :)
I like the version where the hard boiled eggs are slightly pan fried to make a crispy layer.. Sambal with boiled rice… just too good to say no!
Yep, me too. Sambal telur rules!
This is really mouthwatering! What a great way to make a completely new dish with eggs. I am definitely going to try making belacan with Kalamansi! What kind of red chilies do you recommend?
Marvin – yes, Holland chilies, the long red ones. They are available at H Mart, if not, the regular red and shorter version is fine.
That looks delicious. I think I know what lunch will be tomorrow.
Do you do any prep beyond peeling and drying the eggs when they’re to be deep fried?
Vicki – no, just like frying other foods but be careful because the oil splatter a lot when frying hard boiled eggs.
I love the deep fried sambal telur…. so soo gooodd….
Yes, deep-fried hard boiled eggs are so good. I don’t know why people don’t make them that way here in the US.
Ahhh!!!! I love egg sambal!! Can easily down two bowls of rice with this dish alone!
Wow, two bowls of rice. But yes, egg sambal is good. :)
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I have to admit that I have never eaten egg sambal before, but oh my… This “Malay concoction” looks super yummalicious. I’ll need to pick up some shrimp paste to try it out, though. I can’t give it to my mom because she dislikes anything seafood (or made out of seafood). Little did she know (’till a couple months ago) that her favorite Thai Foods have tons of fish sauce… Now, she refuses to eat thai food. Sad, I know. But, oh well. I like the stuff. :D
Kamran – yes, egg sambal is super yummylicious.
Looks awesome. Is there any traditional vegetarian version of the cooked sambal, without the shrimp paste and fish sauce?
Michael – well, it will be very hard. I guess you can flavor it with salt but the sauce will not be as good though.
mmmm…sambal telur and nasi lemak…yums….
Yes, sambal telur and nasi lemak, best!
aiyoh, my mouth watering already. too bad can’t find any belacan here in Milan,Italy!! All we have are mainland chinese here! Must get it the next time I go home…
Can you find fish sauce. You can use it as a replacement. Not as pungent and the flavor is not as complex but still good.
That looks awesome. It’s a simple and incredible way to flavor boiled eggs. Thanks.
Yes, sambal is the best ingredient to flavor boiled eggs.
One of my favourite nasi padang accompaniments, second to sambal goreng! Thank you for the recipe.
Yummy! I love this!
Yes, me too.
I made just the sambal this morning – d-eeee-licios. Even my four year old ate some for the flavour, reaching for water to calm the heat with every tasting! Good stuff.
The next thing I will try is to add dried shrimp…
I am so excited to make this yummy egg sambal, but i am very confused at what kind of chili pepper to use. Any suggestions?
Hi, telur sambal turn out so good.
thanks
you can never go wrong with sambal telur.. i would like to share the other version of sambal telur. After boiling and peeling the eggs, fry them in oil. This way the sambal will sticks on the eggs..this method is applicable to eggs curry and egg korma as well.
Hi, I note that your cooked sambal’s ingredients in this post are slightly different to those in sambal recipe in the post ‘sambal eggplant’. Why are there two sambal recipes? One has garlic and one doesnt, one has belacan and one doesnt. One uses dried chillies, the other doesnt etc…what is the diffferences in their taste and usage? I would like to find a recipe for frying either kang Kong (water spinach) or sweet potato leaves. Which recipe should I use? Thank you.
There are endless sambal variations and I have a few recipes. You can try both and decide which one you prefer. I personally like the belacan version.
Delicious recipe! A great way to turn hard-boiled eggs into an interesting meal.
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hi!! ive googled 4oz shallots equal to 30 shallots. however im in doubt. could u tell me how much is 6oz chillies? thanks..=))
Use about 8 shallots.
THANKS!! how bout the red chillies then? how many big ones do i have to use for 6oz?
I always have a problem with oil when cooking the chilli paste either those for sambal or cili garam even on a medium heat. For sambal usually they will not use water at all.
I notice the oil got soak up very fast even before its actually turn colour. I am wondering how much oil to use really? I know my late-mum cooked with lots of oil same goes for all my aunts. That’s why their sambal taste really yummy.
Is there a way I can reduce the usage of oil while waiting for it to cook (turn to a richer color)? If possible I would not like to use too much oil but it seems in your recipe the usage of oil is pretty much minimal hmmm …
Keep stirring it and it will help, and use lower heat.