My partner Carole and I are avid foodies who love sharing all things to do with food. Our love of sharing recipes and food experience brought us together on the BBC Food boards which no longer exist due to cuts in the BBC budget. We have since got together and now want to share our recipes and experiences with you.

We are always looking for new recipes and food experiences from around the globe and you can also join us in our quest with like-minded foodies at http://www.carta.co.uk where you will find a friendly community who love to talk about everything food related.

Sambal Goreng Telor (Indonesian spiced eggs)


Sambal Goreng Telor.

4 hard boiled eggs
1 onion
1 clove of garlic
1 teaspoon of sambal oelek or more if you like it hot
1 teaspoon of trassi (shrimp paste)
1 teaspoon of laos (galangal) or substitute with ginger
1 teaspoon of brown sugar
2 teaspoons of tomato purée
2 tablespoons of oil
¼ of a block of santen (creamed coconut in a block)
1 daon salam leaf (Indonesian laurier leaf)
1 teaspoon of lemon juice
salt to taste.

Finely chop the onion and peel the garlic and remove the hard boiled eggs from their shells. Lightly cut some slits into the eggs as this will help them take on more flavour when they are added to the sauce later. Mix the onion, garlic, sambal, trassi, laos, sugar and tomato purée together in a pestle and mortar to a fine paste.
Heat the oil in a pan or wok and stir in the mixture for about 3 mins. then add 1½ dl. of boiling water together with the santen, the daon salam, the lemon juice and add salt to taste. Keep stirring until the santen has dissolved.
Then add the eggs and let everything cook on a low heat for about 10 mins. after which you can remove the eggs and cut them in half, arrange on a plate and pour over the sauce. Discard the bay leaf and serve.

An old Indonesian woman who lived next door to me used to make these and they were delicious. I hope you enjoy them as much as I did.


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