This very simple dish goes well with rice and lontong. It’s one of my favorite dishes that my mom used to make quite often. It’s basically hard-boiled eggs served with sambal.
| SAMBAL TELUR / EGG SAMBAL (2 servings) |
Measurements such as: Tbsp (tablespoon), tsp (teaspoon), cup are referring to standard measuring spoons and cups for cooking
- 4 hard-boiled eggs (peeled)
- 20 ground red chilis
- 3 ground red shallots
- 1 tomato (diced)
- Salt and sugar to taste
- 3-4 tbsp of canola oil
DIRECTIONS:
- Heat oil in a pan. Add in chili and shallots. Saute until fragrant
- Add tomato and season with salt and sugar, bring to boil
- Pour sauce over hard-boiled eggs
NOTES:
You can also deep-fry the hard-boiled eggs. This is the traditional way of doing sambal telur according to my mom’s recipe 
I skip the deep-frying part this time as I’m serving it with other dishes that already has quite a bit of fat in them 
You can do it either way.
RECIPES GALLERY:
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