The first step is to prepare the chili paste (or sambal). The chili paste I used is the red chili paste with tomato. We boiled the chilies, tomato and shallots before grinding them. Whether to have the paste really fine or not is a matter of personal preference. I think coarse chili paste is really pretty, especially when you can still see pieces of the little red devil that would be burning your tongue!
Aren’t those the fugliest hard-boiled eggs you have ever seen? I am very ashamed of myself, but I didn’t have enough time to boil new eggs. I love to fry the eggs in hot oil for a few minutes to get the nice brown crust. It really gives the chili egg a nice bite. Also, the crust hid the ugliness of the eggs
Lastly, fry the chili paste in oil till nicely cooked and fragrant, toss in the eggs and the sambal telurwill be ready in a couple of minutes! Serve them with steamed rice or coconut rice (nasi lemak)
Chilli Eggs (Sambal Goreng Telur)
Makes 4 servings
Makes 4 servings
Ingredients:
5 chilies
2 shallots
1 clove garlic
1 tomato
1/2 tsp sugar
1/3 tsp salt
4 tbsp oil, more for frying eggs
3 eggs, hard-boiled and peeled
Directions:
Boil chilies, shallots, garlic and tomato in boiling water for 5 minutes. Drain well and grind them up into a coarse paste
Fry eggs in hot oil and set aside for later use
Heat cooking oil in a wok and fry the chili paste for two minutes. Add the fried eggs and stir-fry for two more minutes. Remove from heat and serve with rice
Note:
Remove chili seeds if you don't want it to be too hot
White sugar can be substituted with pam sugar (or gula melaka), but can't be omitted. This dish is meant to be sweet
Another alternative, a more authentic one, is to fry chilies, shallots, garlic and paste in oil over high heat in a wok before grinding. That will result in super oily sambal telur!
This recipe and image sources are referred in website: Indochinekitchen.com. Thanks so much!
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