Comments on: Sambal Telur Recipe (Egg Sambal)

By: Rasa Malaysia

Rasa Malaysia — Wed, 07 Nov 2012 16:01:43 +0000

Keep stirring it and it will help, and use lower heat.

By: Vivian

Vivian — Wed, 07 Nov 2012 10:01:18 +0000

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 …

By: mardiah

mardiah — Fri, 08 Jun 2012 07:14:01 +0000

THANKS!! how bout the red chillies then? how many big ones do i have to use for 6oz?

By: Rasa Malaysia

Rasa Malaysia — Fri, 08 Jun 2012 04:51:22 +0000

Use about 8 shallots.

By: mardiah

mardiah — Fri, 08 Jun 2012 03:53:09 +0000

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

By: Egg Sambal and Coconut Green Beans | Tandoori Taco

Egg Sambal and Coconut Green Beans | Tandoori Taco — Wed, 25 Apr 2012 22:40:46 +0000

[...] egg sambal recipe is great. The sambal was extremely spicy, and went well with the relatively mild green [...]

By: Allison

Allison — Wed, 25 Apr 2012 01:30:46 +0000

Delicious recipe! A great way to turn hard-boiled eggs into an interesting meal.

By: Rasa Malaysia

Rasa Malaysia — Sun, 29 Jan 2012 13:07:21 +0000

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.

By: savvymummy

savvymummy — Sun, 29 Jan 2012 08:11:46 +0000

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.

By: saratash

saratash — Wed, 29 Dec 2010 16:38:10 +0000

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.