How to Prepare Appetizing Sambal Egg

Share on Tumblr
Share on Pinterest
Share on WhatsApp
How to Prepare Appetizing Sambal Egg
Page content

How to Prepare Appetizing Sambal Egg Delicious, fresh and tasty.

Sambal Egg. Sambal—precisely cooked sambal—is a notably versatile and robust component in traditional Sambal telur or egg sambal is a Malay concoction. I usually fry up a huge batch of sambal in oil until. INDONESIAN STYLE SAMBAL TELUR Eggs with sambal or what we call "sambal telur" (telur=egg) in Indonesia is one of the classics I really like.

Hope you all try this recipe.

If you are new to our channel,subscribe to our channel and like.

Recipe for hard boiled eggs (quail eggs or regular hen eggs) coated in a hot and spicy sambal sauce.

You can have Sambal Egg using 6 ingredients and 3 steps. Here is how you cook that.

Ingredients of Sambal Egg

  1. You need of Sambal.

  2. Prepare 5 of red chilli.

  3. You need 2 clove of garlic.

  4. It’s 1 of salt.

  5. You need 1 of vegetable oil.

  6. It’s 2 of egg.

If you've never tried Sambal Telur (Eggs in Spicy Sambal), this South East Asian side dish will blow your taste buds out of the water.

Think the satisfying goodness of hard boiled eggs paired with the.

Last week, I cooked mee goreng and as an accompaniment, I also made sambal telur.

Sambal telur, also known as egg sambal is a Malay dish whereby hard boiled eggs are coated in a spicy.

Sambal Egg instructions

  1. Boil egg and fried until brown. Cut into 2 pieces..

  2. Blend red chilli, garlic and salt..

  3. Preheat frying pan with vegetable oil. Add in the blended chili. Pour the sambal on the top of egg..

This sambal oelek recipe is full of protein and tastes wonderful.

The procedure of making it is also fairly simple.

Indonesian sambal eggs will likely have kecap manis and tamarind paste in the sauce, most Malaysian versions do not include those ingredients but, instead, has shrimp paste added to the sambal.

Egg Sambal is typically a Malaysian dish but can be found in Indonesia too.

I have tried it at various food stalls here in Singapore and always loved the tangy flavour.