Sambal telur (egg in spicy sauce)

I am not a fan of eggs, although I don’t mind a good chinese-style omelette, or the egg white on a hard-boiled egg.  However,  you sometimes need to eat what you don’t like, and not eat what you like. 

For lunch today, I cooked a chicken dish, a green-bean stir-fry and noticed that some eggs needed to be used up by the end of the week.  Since the chicken dish was rather mild, I decided to make sambal telur to spice things up a bit.


  • 4 dried chillies, soaked in hot water for 20 minutes
  • 3 shallots, peeled and chopped
  • 1 clove of garlic, peeled and chopped
  • 1 candlenut, chopped
  • 1 inch ginger, peeled and sliced
  • Fry lite spray
  • 1 potato, peeled and diced
  • 2 tbsp tamarind juice
  • 1 tsp brown sugar
  • 2 tbsp coconut milk
  • salt and pepper to taste
  • 3 boiled eggs (or more)


  1. Blend chillies, 2 portions of the chopped shallots, garlic, candlenut and ginger with 1 tbsp water to form a fine paste (sambal)
  2. Heat a non-stick wok and spray some fry lite
  3. Fry the remaining shallots for a minute, followed by the diced potato for a further minute
  4. Add the chilli paste, tamarind juice and sugar.  Leave to cook over low heat for 30 minutes or so
  5. Add the coconut milk and leave to cook for a further 5 minutes
  6. Season the sambal with salt and pepper
  7. Add the boiled eggs, and gently coat with the sambal before serving


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