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Sambal telur or egg sambal is a delicious Malaysian recipe. Combining cooked sambal with hard boiled eggs, sambal telur or egg sambal is great with rice.
Sambal
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
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, and it’s especially good with nasi lemak.
Ingredients
Ingredients to make Sambal Paste
- Oil
- Onions
- Fish Sauce
- Salt
- Sugar
- Shallots
- Belacan
- Sugar
- Red Chilies
Ingredients to make Sambal Telur
- Onions
- Sambal Paste
- Hard Boiled Eggs
See the recipe card for full information on ingredients.
How To Make Sambal Telur
Step 1: 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.
Step 2: Add in Onion rings into the pan and mix well.
Step 3: Saute the onions together with the sambal paste until translucent.
Step 4: Add in Hard Boiled Eggs into the pan and mix well.
Step 5: Transfer to a bowl and serve immediately.
Frequently Asked Questions
This recipe is only 262 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Sambal Telur (Egg Sambal)
Ingredients
- 4 hard boiled eggs
- 2 – 3 tablespoons sambal
- 1/2 onion, cut into rings
Cooked Sambal:
- 6 oz (175g) fresh red chilies, seeded and cut into small pieces
- 1 tablespoon toasted belacan (Malaysian shrimp paste)
- 4 oz (125g) 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
Instructions
- 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.
- Add in onion rings into the pan and mix well.
- Saute the onions together with the sambal paste until translucent.
- Add in Hard Boiled Eggs into the pan and mix well.
- Transfer to a bowl and serve immediately.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks similar with Indonesian “Bali Telur”… nice one, gonna try it when i go to Malay