Sambal goreng telor (spicy Indonesian eggs)
Sambal Goreng Telor
High on the list of my kids' favourite dishes, I've been making this from a scribbled note in the corner of an old file card that I wrote out when I phoned my parents once to get this Indo family recipe.
Ingredients
1 large onion or 4 small shallots
1 clove of garlic finely chopped
1 T of trassi, shrimp paste, belachan
2 T of oil
1 chunk of laos, galangan root, about an inch long
1 salam leaf
1 cup coconut milk
1 cup tomato passata or diluted tomato paste
1 T soy sauce or Maggi
2 t sambal oelek
1 or 2 hard boiled eggs per person
pinch of salt
1 maggi blokje (small chicken bouillon cube)
Fry the onion or shallots with the garlic with a pinch of salt until soft. Add the trassi and fry it till it disintegrates. Now add 1 cup of tomato passata (or the equivalent of tomato paste with water added). Next add the coconut milk or (cream of coconut melted in hot water). Basically equal amounts of tomato sauce to coconut milk . Add the chunk of laos and the salam leaves, season with soy sauce and sambal oelek. Toss in a bit of bouillon cube, and let simmer.
Boil the eggs about 10 minutes, or 8 minutes if you prefer them softer. Peel them and add them whole to the sauce. Serve with eggs sliced in half with rice and a vegetable dish like tumis boentjes, stirfried spinach or cucumber salad, krupuk. In this photo we've also added kecap manis directly to the eggs because why not.
Here's the original file card. Look way, way up in the right hand corner. See? Precious recipe from my Javanese 'pak!
High on the list of my kids' favourite dishes, I've been making this from a scribbled note in the corner of an old file card that I wrote out when I phoned my parents once to get this Indo family recipe.
Ingredients
1 large onion or 4 small shallots
1 clove of garlic finely chopped
1 T of trassi, shrimp paste, belachan
2 T of oil
1 chunk of laos, galangan root, about an inch long
1 salam leaf
1 cup coconut milk
1 cup tomato passata or diluted tomato paste
1 T soy sauce or Maggi
2 t sambal oelek
1 or 2 hard boiled eggs per person
pinch of salt
1 maggi blokje (small chicken bouillon cube)
Fry the onion or shallots with the garlic with a pinch of salt until soft. Add the trassi and fry it till it disintegrates. Now add 1 cup of tomato passata (or the equivalent of tomato paste with water added). Next add the coconut milk or (cream of coconut melted in hot water). Basically equal amounts of tomato sauce to coconut milk . Add the chunk of laos and the salam leaves, season with soy sauce and sambal oelek. Toss in a bit of bouillon cube, and let simmer.
Boil the eggs about 10 minutes, or 8 minutes if you prefer them softer. Peel them and add them whole to the sauce. Serve with eggs sliced in half with rice and a vegetable dish like tumis boentjes, stirfried spinach or cucumber salad, krupuk. In this photo we've also added kecap manis directly to the eggs because why not.
Here's the original file card. Look way, way up in the right hand corner. See? Precious recipe from my Javanese 'pak!
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