Sambal Tumis Telur/Egg Sambal: Urban Garden's Spicy Trio

(Updated Version)

A little creativity in the kitchen can lead to a delightful revelation of flavors. Indeed, it can. For years, I’ve been making sambal telur, or egg sambal, which traditionally consists of boiled eggs simmered in a spicy chili-based gravy. Over time, I discovered that adding dried shrimp or prawns elevates this dish to a whole new level. The best part? The sambal, enriched with these dried shrimp, resembles the flavor profile of canned dried prawn sambal, which, for me, is perfect for spreading on toast with cucumber slices. Doesn’t that sound fabulous? Of course, it does!

Since we’ve been growing various herbs in Nava’s Zen, one of which is bunga kantan (torch ginger), I’ve found that this aromatic herb adds a magical, natural fragrance (URBAN FARMING GINGER TORCH) to egg sambal. We also grow fresh turmeric in a big pot, which adds a fresh, earthy flavor to the dish. Also, calamansi lime (NASI KERABU).

On another note, we’ve reactivated our YouTube Channel, which had been dormant due to time constraints. You can now find our cooking shorts, dance videos, and some encouraging words - extras we offer to our clients who come to Nava’s Zen for yoga and fitness.

Now, as for the recipe for Sambal Tumis Telur (EGG CURRY TRIO) in addition to adding dried shrimp, I also included basil leaves grown in my garden for that beautiful aroma. The result? A powerful, vibrant, spicy, and tangy Sambal Tumis Telur.

There are also other variations of egg sambal you can try, like the Easy Belacan/Shrimp Paste Egg Sambal and the Ginger Torch/Bunga Kantan Egg Sambal. Plus, I’ve included a bonus video recipe for Ginger Torch/Bunga Kantan Fish Sambal.

Sambal Tumis Telur
Ingredients 
For Sambal/Chili Gravy
4 fresh red chilies
2 bird's eye chilies (optional - for an extra kick of spiciness)
1 tomato
1 medium-sized red onion
1/2 inch roasted belacan/shrimp paste
1 inch fresh turmeric
Blend these ingredients with some water to form a paste

Other Ingredients
1/2 cup soaked and rinsed dried shrimp - roughly pounded
4 hard-boiled eggs
1 small piece of palm sugar
Lime juice to taste
A handful of Thai basil leaves
1/4 cup oil
Salt as needed

Method
Heat the oil in a pan.
Add the dried shrimp and cook until lightly crunchy.
Now, add the sambal paste and cook over low heat until the aroma is released and the oil splits.

Add some water if you prefer more gravy.
Season with lime juice, palm sugar, and salt. Taste to balance the flavors.
Gently drop in the eggs and stir a couple of times before turning off the heat.
Combine with the basil leaves.

Easiest Belacan Egg Sambal/Sambal Telur
Ingredients
4 hard-boiled eggs
1 chopped red onion
1 tbsp dried shrimps - soaked and rinsed
1 tbsp dried chili paste
1 large chopped tomato
¾ tsp belacan powder
1 tsp chopped garlic
5 tbsp oil
Lime juice to taste
Salt to taste
Water as needed

Method
Sauté the dried shrimps and onion in heated oil.
Add the dried chili paste, tomato, belacan, and garlic. Cook until the oil splits.
Pour in some water for gravy.
Season with salt.
Add the boiled eggs, simmer for a minute or two, and then dish out. 

Torch Ginger Egg Sambal/Sambal Telur
Video is attached below.

Torch Ginger/Bunga Kantan Fish Sambal
Opt for any of these sambal recipes, and substitute fried fish for boiled eggs. Or follow the recipe as shown in the video below.