Egg Sambal Recipe (Sambal Telur)

Sambal is always a favourite and a must on the Malaysian food list. No sambal, spicy chili gravy, means a Malaysian meal isn’t complete.

When boiled eggs are added, it becomes egg sambal, or sambal telur. This recipe is special because it includes dried shrimp (udang kering), adding a rich umami depth on top of roasted shrimp paste (belacan), all mellowed with fresh turmeric (MUTTON RENDANG/RENDANG KAMBING). 

The process is simple: make the sambal paste, fry it, then add the boiled eggs and remaining ingredients. Basil leaves can be swapped for any preferred herbs (MALAY HERBS RICE). 

 

Spicy and punchy, this chili gravy with boiled eggs is a classic, traditional, and favourite Malay food. 

Ingredients for Egg Sambal
For Sambal Paste (Blend with some water for a paste)
4 fresh red chilies
2 bird's eye chilies 
1 tomato
1 medium-sized red onion
1/2 inch roasted shrimp paste

Other Ingredients
1/2 cup dried shrimps -  soaked, rinsed and 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 to taste

How to Make Egg Sambal
Heat oil and tip in dried shrimps. 
Stir and fry till lightly crunchy.
Tip in sambal paste
Cook to release aroma and oil splits.

Season with lime juice, palm sugar, and salt. 

Drop in eggs and stir a couple of times to combine in. 
Off the heat and stir in basil leaves.