Egg Sambal (Sambal Telur) Recipe
Egg Sambal also known as Sambal Telur is a popular Malaysian dish made with boiled eggs cooked in a spicy chilli, onion, ginger and garlic sauce. It is slightly sweet, tangy and spicy perfect to pair with appam or idiyappam.
Equipment
Blender
Wok
Ingredients
For Grinding (Sambal Paste)
- 1 large Onion peeled and chopped roughly
- 5 no Shallots peeled and left whole
- 15 no Kashmiri Dry Red Chillies or to taste
- 8 cloves Garlic peeled and left whole
- 1 inch Ginger peeled and sliced
- 4 tablespoon Sunflower Oil
- 4 tablespoon Water
For Roasting Eggs
- 4 large Eggs hard boiled
- 1 tablespoon Sunflower Oil
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Black Pepper Powder
- ½ teaspoon Turmeric powder
- ½ teaspoon Salt
For Cooking Sambal
- ¼ cup Sunflower Oil
- 1 tablespoon Tamarind Paste
- 1 tablespoon Jaggery or Brown Sugar
- 1 teaspoon Salt to taste
- 1½ cup Water
- 1 large Onions peeled and sliced into rounds
- 2 no Green Chillies slit
Instructions
- Soak dry red chillies in hot water for 10 minutes.
- Take all the ingredients mentioned for sambal in a blender. Use oil and water to grind to a slightly coarse paste. Set aside.
- In a wok Heat 1 tablespoon oil, add in boiled eggs and roast in the oil. Sprinkle salt, chilli powder, turmeric powder and pepper powder to it and mix well. Remove the roasted egg to a bowl and set aside.
- Now in the same wok. Heat ¼ cup of oil and add in the sambal paste and cook for 5 minutes. Now add in salt, jaggery, tamarind pulp and cook till oil separates. It will take around 10 minutes.
- Now pour in water and mix well. Cook on low heat until oil separates on top.
- Now add in the sliced onions, green chillies and cook for 2 more minutes until the onion is slightly wilted. Add in the roasted eggs and mix well till it is coated in the sambal.
- Serve with rice, roti, appam or idiyappam. Taste great in nasi lemak.
Nutrition
Nutrition Facts
Egg Sambal (Sambal Telur) Recipe
Serving Size
1 servings
Amount per Serving
Calories
425
% Daily Value*
Fat
36
g
55
%
Saturated Fat
5
g
31
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
28
g
Cholesterol
186
mg
62
%
Sodium
963
mg
42
%
Potassium
324
mg
9
%
Carbohydrates
19
g
6
%
Fiber
3
g
13
%
Sugar
10
g
11
%
Protein
8
g
16
%
Vitamin A
1342
IU
27
%
Vitamin C
9
mg
11
%
Calcium
69
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.