Sambal Telur (Egg Sambal)

Method5 steps · about 20 min

1. 1

   Step 1: Process all the fresh red chilies (6 oz), shallots (4 oz) and already toasted belacan (1 tbsp) into a smooth paste. Heat all 4 tablespoons oil in a wok and fry the paste, stirring, until fragrant and oil separates. Stir in all 2 teaspoons fish sauce and season with the ¼ teaspoon salt and 2½ teaspoons sugar, adjusting how much salt and sugar you add to taste. This makes the cooked sambal batch for the next step.

   Uses 6 oz fresh red chilies, seeded and cut into small pieces · 4 oz shallots, peeled · 1 tbsp already toasted belacan shrimp paste · 4 tbsp oil for the cooked sambal batch · 2 tsp fish sauce · ¼ tsp salt, or to taste · 2½ tsp sugar, or to taste

   
2. 2

   Step 2: Measure 2–3 tablespoons of the cooked sambal from step 1 into the wok and warm it over medium heat. Reserve the remaining sambal for another dish; cool it briefly in a clean shallow container and refrigerate promptly. Add all the onion (½) rings to the measured sambal in the wok and stir to combine.

   Uses 2–3 tbsp cooked sambal drawn from the batch · ½ onion, cut into rings

3. 3

   Step 3: Stir-fry the onion and measured sambal mixture from step 2 until the onion rings are translucent and tender.

   Uses All onion and measured sambal in the wok

4. 4

   Step 4: Add all four peeled, ready hard-boiled eggs (4) to the cooked onion and sambal from step 3. Turn them gently until coated with sambal and heated through.

   Uses 4 ready hard-boiled eggs, peeled · All cooked onion and sambal in the wok

5. 5

   Step 5: Transfer all the hot sambal-coated eggs and onion from step 4 to a serving bowl. Serve immediately in four portions, with optional ready rice.

   Uses All finished sambal-coated eggs and onion · Ready rice, optionally for serving