Always a classic and a favorite in my kitchen — Sambal
Telur, or Egg Sambal. No matter how many times I make this easy Malaysian egg
recipe, it never gets old. This version has a special twist: the addition of dried
shrimps, which truly elevate the flavor. Have you tried a sambal telur with
dried shrimps before? It adds depth and takes the traditional egg sambal to the
next level.
Nothing beats fresh
turmeric for that vibrant yellow hue, beautifully contrasting the rich red
sambal. It also brings a lovely, fresh scent. You can use basil leaves or swap
in any herbs you like.
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.
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.
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