Sambal Telur Recipe (Egg Sambal)

Hard-boiled eggs: These are the main protein in the dish, providing a hearty base for the spicy sambal sauce.

Oil: Used for sautéing the onions and garlic, it helps to bring out their flavors.

Onions: Adds sweetness and depth to the sambal sauce.

Garlic: Provides a pungent, aromatic flavor that complements the onions.

Tamarind paste: Adds a tangy, slightly sour note to the sauce, balancing the sweetness and heat.

Sugar: Helps to balance the flavors, adding a touch of sweetness to the spicy sauce.

Salt: Enhances all the other flavors in the dish.

Tomato puree: Gives the sauce its rich, thick texture and a slightly sweet flavor.

Dried red chilies: These provide the heat and are a key component of the sambal sauce.

When blending the dried red chilies, ensure they are thoroughly soaked and soft to achieve a smooth paste. This will help the sambal have a consistent texture and allow the flavors to meld seamlessly. If the paste is too thick, add a bit of the soaking water to reach the desired consistency.

• hard-boiled and peeled eggs - Substitute with tofu cubes: Tofu provides a similar protein content and can absorb the flavors of the sambal sauce well.

• oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements the sambal.

• chopped onions - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh aroma of minced garlic.

• tamarind paste - Substitute with lemon juice: Lemon juice provides the necessary acidity and tanginess similar to tamarind paste.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note that complements the dish.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami depth to the dish.

• tomato puree - Substitute with crushed tomatoes: Crushed tomatoes provide a similar consistency and flavor profile.

• dried red chilies - Substitute with red chili flakes: Red chili flakes offer a similar heat level and can be easily adjusted to taste.

• Allow the sambal telur to cool completely before storing. This helps to prevent condensation, which can lead to sogginess and spoilage.
• Transfer the cooled sambal telur into an airtight container. Ensure the container is clean and dry to maintain the dish's freshness.
• Store the container in the refrigerator if you plan to consume the sambal telur within 3-4 days. The flavors will continue to meld, making it even more delicious.
• For longer storage, place the airtight container in the freezer. The sambal telur can be frozen for up to 2 months without significant loss of flavor or texture.
• When ready to reheat, thaw the sambal telur in the refrigerator overnight if frozen. This gradual thawing helps maintain the dish's integrity.
• Reheat the sambal telur in a pan over medium heat, adding a splash of water if necessary to loosen the sauce. Stir occasionally to ensure even heating.
• Alternatively, you can reheat the sambal telur in the microwave. Place it in a microwave-safe dish, cover it loosely, and heat in short intervals, stirring in between to ensure even heating.
• Always check the temperature before serving to ensure the sambal telur is heated through. It should be piping hot to enjoy the full burst of flavors.
• If you notice any off smells, discoloration, or changes in texture, it's best to discard the sambal telur to avoid any risk of foodborne illness.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of oil to the pan.
  3. Place the leftover sambal telur in the pan.
  4. Stir occasionally to ensure even heating.
  5. Cook for about 5-7 minutes or until the eggs and sauce are thoroughly heated.
  6. Serve hot with rice.

• Microwave Method:

  1. Place the sambal telur in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap.
  3. Heat on medium power for 2-3 minutes.
  4. Stir halfway through to ensure even heating.
  5. Check if the eggs and sauce are hot; if not, heat for an additional 1-2 minutes.
  6. Let it sit for a minute before serving.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Place the sambal telur in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes.
  5. Check if the eggs and sauce are heated through.
  6. Serve immediately with steamed rice.

• Steaming Method:

  1. Set up a steamer with water and bring it to a boil.
  2. Place the sambal telur in a heatproof dish.
  3. Put the dish in the steamer basket.
  4. Cover and steam for about 10-15 minutes.
  5. Ensure the eggs and sauce are hot.
  6. Serve hot with rice.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the sambal telur in a vacuum-sealed bag.
  3. Submerge the bag in the water bath.
  4. Heat for about 30 minutes.
  5. Remove from the bag and serve immediately with rice.

• Pan: Used for heating oil and cooking the sambal mixture.

• Spatula: Essential for stirring the ingredients to ensure even cooking.

• Knife: Needed for chopping onions and mincing garlic.

• Cutting board: Provides a surface for chopping and mincing ingredients.

• Blender: Used to blend the soaked dried red chilies into a paste.

• Measuring spoons: Helps measure out the oil, sugar, salt, and tamarind paste accurately.

• Measuring cup: Used to measure the water for dissolving the tamarind paste and the tomato puree.

• Mixing bowl: Useful for soaking the dried red chilies in hot water.

• Pot: Needed for boiling the eggs.

• Slotted spoon: Handy for removing the hard-boiled eggs from the pot.

• Serving dish: For presenting the finished sambal telur with rice.

Prepare ingredients in advance: Chop onions, mince garlic, and soak dried red chilies ahead of time.

Use pre-made tamarind paste: Save time by using store-bought tamarind paste instead of making it from scratch.

Boil eggs beforehand: Hard-boil and peel the eggs the day before to streamline the cooking process.

Blend chilies in bulk: Prepare a larger batch of chili paste and store it in the fridge for future use.

Simmer while multitasking: Let the sambal simmer while you prepare other parts of your meal.