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Sambal goreng telor

About the recipe

Sambal goreng telor is a tasty classic, perfect as part of an Indonesian rice table or simply with a bowl of rice.

Servings:

4 persons

Region:

Asia

Kitchen:

Indian

Working hours:

15 min

Total preparation:

30 min

Course/dish:

Side dish

M, f, v or v

Veggie

Material:

-

Season:

-

Complexity:

Simple

Ingredients and supplies

  • 10 hard-boiled eggs
  • 3 onions
  • 8 cloves of garlic
  • 100 gr peteh beans
  • 1 Spanish pepper
  • 2 cm ginger
  • 1 tbsp shrimp paste
  • 1 tbsp galangal
  • 1 tbsp coriander
  • 0.5 tbsp djinten
  • 1 stalk of lemongrass
  • 10 djeroek poeroet leaves
  • 0.5 pack of thick santen
  • some sunflower oil (for frying)
  • salt and sugar to taste

Prep-work

Hard boil the eggs, let them cool, remove the eggshell and cut them in half.

Finely chop the onions and cut the garlic into slices that are not too thick.

Preparation

Heat the oil in a regular pan and fry the onions until translucent.

Add the garlic and spices (except lemongrass and djeroek poeroet) and fry briefly.

Add coconut milk and a little water.

Add the djeroek poeroet and the lemongrass (bruise and then tie in a knot).

Add salt and sugar to taste and then add the eggs

Heat to boiling point and then reduce heat to low.

Cook rice as stated on the package. Put a scoop of rice in a deep plate, scoop 4 half eggs with a few scoops of sauce.

KPK

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17 februari 2018

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