Sambal Telur (Eggs with Sambal)
Serves 220 mins prep20 mins cook
Spicy with a subtle hint of sweetness. The perfect dish for any spicy food lover. This is the Malaysian version of Eggs in Hell.
0 servings
What you need
Instructions
0 Soak the dried chili in hot water for at least 15 minutes. 1 Boil the eggs to your preferred yolk consistency. 2 Blend the onion, garlic, ginger, dried chili and 1/4 cup of water until it reaches a paste consistency. 3 In a pan over medium heat, heat up the oil. 4 Once the oil is hot enough, slowly pour in the blended paste and stir. Careful of the splatter. Let it cook for 10-15 minutes or until the blended mixture is cooked (the paste will be a bit darker in color). Stir occasionally. 5 Add tomato paste and season with salt and sugar. Add the remaining water, a little bit at a time while stirring. 6 Once it starts simmering, add the eggs and stir. Serve and enjoy!View original recipe