Spiced Eggs – Sambal Goreng Telur

Eggs 5, hard-boiled, shelled and helved
Peanut Oil 2 Tbsp
Onion 1, medium, peeled and chopped
Garlic 2 cloves, peeled and chopped
Candlenut (kemiri) 1, grated
Galangal (laos) 1 tsp
Sambal oelek 1 tsp
Salt 1 tsp
Brown sugar ½ tsp
Salam leaf (Daun Salam) 1
Coconut milk 250 ml (1 cup), squeezed from ½ grated coconut with sufficient water added

  1. Arrange egg halves on a serving dish. Set aside
  2. Heat oil in a saucepan. Sautè onion, garlic, candlenut, galangal, sambal oelek and salt. Be cautious to avoid burning
  3. Add brown sugar, salam leaf and coconut milk. Bring to the boil, then simmer for 10 minutes
  4. Pour mixture over hard-boiled eggs and serve. Alternatively, lower eggs into the spice mixture and heat together for a few minutes befor serving.
source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay Brackman
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