Sambal Telur (Eggs with Sambal) is spicy with a subtle hint of sweetness. The perfect dish for any spicy food lover. This is the Malaysian version of Eggs in Hell.
When it comes to the classic staple for Southeast Asian cuisine, specifically for countries such as Malaysia, Indonesia and Singapore, you can’t allude to anything other than sambal. It’s a seasoned chili paste condiment that has a subtle sweetness to eat that is perfect with anything. People in the west are more familiar with sambal oelek and chili garlic paste which is essentially a version of sambal. However, I always feel that homemade is better so make this yourself and you be the judge. 😉
One of the easiest dishes to make with sambal is “sambal telur”, or eggs with sambal. This is the Malaysian version of the ever popular Eggs in Hell. But despite its simplicity, sambal telur still makes for a super satisfying meal. This is my version of a simple and easy sambal that anyone can make!
Traditionally, sambal is served together with coconut milk rice, known as nasi lemak. However, pairing it up with some hot white rice is still a powerful combo. Fun fact: Malaysians loves our nasi lemak so much, that fast food restaurants like McDonald’s and KFC have added it as part of their menu there!
NOTES FOR SAMBAL TELUR (EGGS WITH SAMBAL)
- Feel free to modify the level of spice by adjusting the amount of chilis added. I recommend soaking a lot of the dried chili in hot water, drain and blending it into a chili paste separate from the onion, garlic and ginger. We call this Cili Boh – it makes it easier to adjust the heat level. When you’re frying the blended onion paste, add 1 tsp of chili paste at a time and adjust according to your heat preference.If you find the sambal a bit too spicy, you can add a bit more sugar and water to help combat the heat.
- Traditionally, tamarind paste is used. However, I find that using tomato paste gives the same acidity and balance of flavor that’s similar to tamarind paste, and offers the perfect sambal color.
- If the sambal is too dry, add more water. If it’s too watery, keep cooking it until some of the water evaporates.
- If you love sambal, you can actually make it in bulk, then store it in containers and freeze it. Some times, sambal tastes even better when you reheat it after freezing. It will last for roughly 2 to 3 months in the freezer. Just make sure to let it cool down first in the pan before filling the containers.
Looking for more spicy recipes? Here you go:
- Homemade Chili Oil Recipe
- Spicy Fried Beef (Daging Goreng Berlada)
- Chili Oil Dumplings
- Chili Oil Spam Fried Rice (15 minutes)
Sambal Telur (Eggs with Sambal)
- 5 eggs
- 1 onion
- 4 cloves garlic
- 1/2 inch ginger
- 6 dried chili see notes
- 1/2 cup water
- 1/4 cup oil
- 1/2 tsp salt
- 2 tsp sugar
- 1.5 tbsp tomato paste see notes
- Soak the dried chili in hot water for at least 15 minutes.
- Boil the eggs to your preferred yolk consistency.
- Blend the onion, garlic, ginger, dried chili and 1/4 cup of water until it reaches a paste consistency.
- In a pan over medium heat, heat up the oil.
- Once the oil is hot enough, slowly pour in the blended paste and stir. Careful of the splatter. Let it cook for 10-15 minutes or until the blended mixture is cooked (the paste will be a bit darker in color). Stir occasionally.
- Add tomato paste and season with salt and sugar. Add the remaining water, a little bit at a time while stirring.
- Once it starts simmering, add the eggs and stir. Serve and enjoy!