In Malaysian Spicy Eggs, the sambal is the core. The common kitchen staples come alive with home-grown herbs, adding aroma and the benefits they bring to Malaysian food. Options include lemongrass, galangal, curry leaves, kaffir lime leaves, coriander leaves, torch ginger flower, and more (EGG SAMBAL).
Malaysian Egg Sambal, or sambal telur in Bahasa Malaysia, is all about big, bold flavours: spiciness, aroma, umami, and a touch of sourness from lime or tamarind juice. It is not just eggs in sambal - poultry, meat, and seafood can also be added (MALAYSIAN SPICY FISH/FISH SAMBAL).
Leftover sambal can be used for another
dish. Once the boiled eggs are eaten, tip the sambal over fried eggs for
another meal. Sambal cannot be detached from Malaysian palates; it’s a must in
daily meals. No sambal, no Malaysian.
The recipe may seem a little tedious, but
trust it, the cooking technique is actually very simple, delivering the
much-loved Malaysian Egg Sambal.
Watch our YouTube Shorts or follow the
recipe below.
Ingredients for Malaysian Spicy Eggs
For the Sambal/Spicy Sauce
3 shallots - remove skin and slice
6 garlic cloves - remove skin and slice in
half
1 large tomato - sliced
Dried chilli paste (or dried chillies
after soaking) - to taste
1 ½ tbsp dried shrimps - soaked and rinsed
1 piece roasted belacan/shrimp paste
Other Ingredients
4 boiled eggs
1 torch ginger flower - peel the flower
Oil as needed
Salt to taste
Water as needed
Method
How to make Malaysian sambal/spicy sauce
Heat some oil and sweat the garlic,
shallots, and tomato.
Add the chilli paste, dried shrimps, and
belacan.
Stir and soften for 1 minute.
Remove from heat, cool, and blend.
Set aside.
Heat some oil.
Add the sambal paste, water, and salt.
Cook to release the aroma.
Add boiled eggs and stir.
Switch off the heat and combine with the torch ginger flower.
