Malaysian•comfort
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.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 hard boiled eggs
- 2 - 3 tablespoons sambal
- 2-3 tablespoons sambal
- 1/2 onion (cut into rings)
- ½ onion (cut into rings)
- 6 oz (175g) fresh red chilies (seeded and cut into small pieces)
- 6 oz fresh red chilies (seeded and cut into small pieces)
- 1 tablespoon toasted belacan (Malaysian shrimp paste)
- 4 oz shallots
- 4 oz (125g) shallots
- 1/4 teaspoon salt (or to taste)
- ¼ teaspoon salt (or to taste)
- 2 teaspoons fish sauce
- 2½ teaspoons sugar (or palm sugar, or to taste)
- 2 1/2 teaspoons sugar/ palm sugar (or to taste)
- 4 tablespoons oil
Instructions
- 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.
- 2
Add in onion rings into the pan and mix well.
- 3
Saute the onions together with the sambal paste until translucent.
- 4
Add in Hard Boiled Eggs into the pan and mix well.
- 5
Transfer to a bowl and serve immediately.