- 4 eggs
- 1 shallot
- 3 garlic cloves
- 1 teaspoon sambal oelek
- 1 small chili pepper (e.g. rawit)
- 1/2 teaspoon ground laos (or a small piece of fresh laos)
- 1 teaspoon ground ginger (or a small piece of freshly grated ginger)
- 1 teaspoon ground lemongrass or 1 stalk of lemongrass (sereh)
- 1 bay leaf
- 70 gram tomato paste (not pictured)
- 100 ml coconut milk
- optional: seroendeng for serving
Kitchen equipment needed
- small pan
- cutting board & chef’s knife
- small skillet
- small bowl
- wooden spoon
Preparation — 10 minutes
Boil the eggs for about 6 minutes, place them under running cold water and then peel them. Peel and finely chop the shallot and garlic cloves. Finely chop the chili pepper, for a milder version you can remove the seeds first.
Finishing the sambal goreng telor — 15 minutes
Heat a dash of oil in a small skillet and fry the eggs on all sides. As a result of frying them first, they get a crunchy outside and the sauce will also adheres better. Transfer the eggs to a bowl and sauté the shallot, garlic and chili pepper in the same skillet for about 5 minutes.
Add laos, ginger, lemongrass and bay leaf along with tomato paste and sauté a few minutes more. Add coconut milk along with sambal oelek and turn down the heat for another few minutes. Add the eggs back to the skillet and heat for another few minutes.
Season with salt and serve as a side dish or as part of a ‘rijsttafel’, lots of different rice dishes accompanied with lots of different egg and/or meat dishes. You can serve these sambal goreng telor with seroendeng if you like, enjoy!