Always a classic and a favorite in my kitchen - Sambal Telur, or Egg Sambal. No matter how many times I prepare it, it never gets old. This version, however, stands out for its unique twist: the addition of dried shrimps. Have you tried making or tasting a sambal telur like this? The dried shrimps truly elevate the traditional egg sambal, adding depth and taking it to the next level of flavor (SIMPLE AND EASY EGG RECIPES).
Plus, nothing beats fresh turmeric for the vibrant yellow hue, contrasting beautifully with the red, vibrant shade of sambal. Fresh turmeric also infuses a delightful, fresh scent. Basil leaves can be replaced with other herbs of your choice to suit your taste (RESEPI SAMBAL TUMIS BILIS PETAI).
For Sambal/Chili Gravy
4 fresh red chilies
2 bird's eye chilies (optional - for an extra kick of spiciness)
1 tomato
1 medium-sized red onion
1/2 inch roasted belacan/shrimp paste
1 inch fresh turmeric
Blend these ingredients with some water to form a paste
Other Ingredients
1/2 cup soaked and rinsed dried shrimp - roughly
pounded
4 hard-boiled eggs
1 small piece of palm sugar
Lime juice to taste
A handful of Thai basil leaves
1/4 cup oil
Salt as needed
Method
Heat the oil in a pan.
Add the dried shrimp and cook until lightly
crunchy.
Now, add the sambal paste and cook over low heat
until the aroma is released and the oil splits.
Season with lime juice, palm sugar, and salt. Taste to balance the flavors.
Gently drop in the eggs and stir a couple of times before turning off the heat.
Combine with the basil leaves.
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