Egg Sambal Recipe/Sambal Telur/Spicy Sambal Recipe/Monica's Singapore Kitchen

tamarind paste

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds acidity while being more accessible.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor and is a healthier fat option.

Prepare the sambal paste by de-seeding and cutting fresh red chilies into smaller pieces.

Roughly chop shallots and Bombay onions.

Chop garlic into smaller pieces.

If using dried chili paste, soak 15 dried chilies in hot water for 30 minutes and blend.

Add all the chopped ingredients and a bit of water into a blender and blend until the paste is fine, smooth, and silky.

Heat 1 cup of vegetable oil in a pan over medium heat.

Gently and slowly lower the 12 hard-boiled eggs into the hot oil, ensuring they are dried to avoid splattering.

Fry the eggs for about 3-4 minutes until they have a crispy blistered exterior and are golden brown, turning them occasionally.

Remove the eggs from the oil and set aside, leaving about half a cup of oil in the pan.

Stir fry the sambal paste in the remaining oil for about 10 minutes, stirring occasionally.

After 5 minutes, note that the paste is drier as the water has evaporated.

Add 4 tablespoons of coconut cream to the paste and continue to stir fry for another 5 minutes.

After 10 minutes, the paste should be drier, darker, and aromatic with oil separating from it.

Add seasonings: salt, chicken powder, tamarind paste, and 1 tablespoon of brown sugar, stirring until combined.

Add slivered Bombay onions to the sambal paste and stir fry for about 1 minute to remove the raw taste.

Add the fried eggs to the sambal paste and mix everything together.

If you prefer a wetter version, add about 50 ml of water to loosen the sambal paste.

Ensure the sambal paste coats the eggs nicely and has a balance of spicy, tangy, salty, sweet, and savory flavors.

Cooking Techniques

Equipment Needed

Spice Level: