Steps to Make Super Quick Homemade Sambal Telur (Malaysian-Style Hard Boiled Eggs in Chili Sauce)
Hey everyone, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Make Ultimate Sambal Telur (Malaysian-Style Hard Boiled Eggs in Chili Sauce). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Sambal Telur (Malaysian-Style Hard Boiled Eggs in Chili Sauce), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sambal Telur (Malaysian-Style Hard Boiled Eggs in Chili Sauce) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sambal Telur (Malaysian-Style Hard Boiled Eggs in Chili Sauce) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few components. You can cook Sambal Telur (Malaysian-Style Hard Boiled Eggs in Chili Sauce) using 7 ingredients and 6 steps. Here is how you cook that.
This is the very first Malaysian dish that I learned.
If you don't like spicy food, serve it with some mayonnaise. It goes well as a side for nasi lemak. Recipe by ichimai
Ingredients and spices that need to be Get to make Sambal Telur (Malaysian-Style Hard Boiled Eggs in Chili Sauce):
- 6 Eggs
- 1/2 large Onion
- 5 tbsp Sambal paste
- 2 tbsp Tamarind paste
- 3 tbsp Sugar
- 1 rounded teaspoon Salt
- 1 Vegetable oil
Steps to make Sambal Telur (Malaysian-Style Hard Boiled Eggs in Chili Sauce)
- Make hard-boiled eggs and peel the shells. Cut the onions horizontally into 5 mm thick slices.
- This is tamarind paste and the package it came in. It's a superior alkali ingredient. If it is too hard to obtain, you can substitute with tender umeboshi (pickled plum).
- Add water to the tamarind paste and dissolve the paste with your fingers. You will only use the strained liquid. Once you use the liquid, repeat with more water at least twice.
- Heat vegetable oil in a pan and sauté the onions. Once they are tender, add the sambal paste and continue sautéing. If it starts to scorch, add water.
- Sauté well and add the tamarind liquid from Step 3 and the boiled eggs. Season with sugar and salt, and simmer until the liquid evaporates.
- You could also use quail eggs instead of chicken eggs. Deep fried tofu is also a good substitute.
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