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Sambal Telur Recipe (Egg Sambal)


Sambal Telur Recipe (Egg Sambal)

4 hard boiled eggs
2 – 3 tablespoons sambal

Cooked Sambal:

6 oz. fresh red chilies (seeded and cut into small pieces
1 tablespoon toasted belacan (Malaysian shrimp paste)
4 oz. shallots
1/4 teaspoon salt (or to taste)
2 teaspoons fish sauce
2 1/2 teaspoons sugar/palm sugar (or to taste)
4 tablespoons oil
1/2 onion (cut into rings)


Prepare the sambal by grinding chilies, shallots, and toasted belacan in a mini food processor. Make sure the sambal paste is well blended and smooth.

Heat up a wok with oil and “tumis” (sauté) the sambal paste and onion rings until aromatic or when the oil separates from the sambal paste. Add the seasonings: salt, sugar/palm sugar, and fish sauce and do a quick stir, dish out and set aside.

To make sambal telur, add 2-3 tablespoons of sambal back into the wok plus peeled hard boiled eggs. Make sure the eggs are nicely coated with the sambal. Dish out and serve hot.

Cook’s Note:

There are two types of sambal: raw/fresh or cooked sambal. Raw/fresh sambal is a tableside condiment, but cooked sambal is a flavoring paste used to create numerous sambal-laden dishes. Here is my raw sambal belacan recipe.

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37 COMMENTS... read them below or add one

  1. 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?

  2. Kamran Siddiqi

    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

  3. pat

    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…

  4. Mr Burns

    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…

  5. Edward

    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?

  6. saratash

    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.

  7. 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.

  8. mardiah

    hi!! ive googled 4oz shallots equal to 30 shallots. however im in doubt. could u tell me how much is 6oz chillies? thanks..=))

  9. Vivian

    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 …

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