Sambal Telur - Eggs in Chili Sauce

Method4 steps

1. 1

   Step 1: Grind the shallot OR onion (100 g), garlic (2 cloves), ginger (1-inch piece) and 3–5 chillies into a smooth paste, adding the optional 1 tbsp water only if needed for blending. Heat 4 tbsp oil over medium heat and fry the paste for 3 minutes until fragrant. Stir in 5 tbsp ketchup and cook for 1 more minute.

   Fry paste then ketchup · 4 minUses 100 g shallot OR onion · 2 cloves garlic · 1-inch piece ginger · 3-5 red bird-eye chilies · 1 tbsp water for blending paste, only if needed · 4 tablespoon oil · 5 tablespoon tomato ketchup

2. 2

   Step 2: Add the 10–12 already-hard-boiled peeled eggs to the sauce and cook for 2 minutes. Stir in 100 ml coconut milk, reduce to a simmer and cook for another 2 minutes.

   Heat eggs then simmer coconut sauce · 4 minUses fried aromatic chilli-ketchup sauce · 10-12 hard boiled eggs, peeled · 100 ml canned full-fat coconut milk

3. 3

   Step 3: Season with lime juice, salt (1 teaspoon), and palm sugar (1 tablespoon). Continue simmering for about 3-5 minutes, or until the sauce is thick and clings to the eggs.

   Reduce seasoned egg sauce · 4 minUses hard-boiled eggs in simmering coconut-chilli sauce · Juice of ½ lime (approximately 1 tbsp) · 1 tablespoon palm sugar (Indonesian: gula Jawa), or to taste · 1 teaspoon salt, or to taste

4. 4

   Step 4: Turn off heat, transfer to a serving plate, and serve with steamed white rice.

   Uses eggs coated in thick lime-seasoned chilli sauce · Steamed white rice for serving (quantity unspecified)