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Sambal Telur Recipe (Egg Sambal)

Sambal Telur (Egg Sambal)
Sambal Telur (Egg Sambal) pictures (2 of 4)

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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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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