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Sambal goreng telor

Number: 4 persons

Complexity: simple

Working time: 15 min

Total preparation: 30 min


  • 10 hard-boiled eggs

  • 3 onions

  • 8 cloves of garlic

  • 100 gr peteh beans

  • 1 chili pepper

  • 2 cm ginger

  • 1 tbsp trassi

  • 1 tbsp galangal

  • 1 tbsp ketoembar

  • 0.5 tbsp djinten

  • 1 lemongrass stalk

  • 10 djeruk purot leaves

  • 0.5 pack of thick santen

  • some sunflower oil (for frying)

  • salt and sugar to taste


Boil the eggs hard, let cool, remove the egg shell and cut them in half.

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

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

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

Add Santen and a little water.

Add Djeroek purut and the lemongrass (bruise and then tie 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. Place a scoop of rice in a deep plate, top with 4 egg halves and a few scoops of sauce.

Also delicious as part of the Indian rice table.


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