Sambal Telur (Egg Sambal)
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.
Servings: 4 people
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
Serving: 4people | Calories: 262kcal | Carbohydrates: 12g | Protein: 10g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 229mg | Sodium: 587mg | Fiber: 1g | Sugar: 7g