Best Sambal Goreng Telor Hard Cooked Eggs In Shrimp And Tomato Sauce Recipes

SAMBAL GORENG TELOR

Sambal Goreng Telor image

Make and share this Sambal Goreng Telor recipe from Food.com.

Provided by Flatulus Maximus

Categories Asian

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
6 hard-boiled eggs
1 large onion, chopped
2 garlic cloves, thinly sliced
2 teaspoons sambal oelek
1 teaspoon galanga powder
1 teaspoon palm sugar
2 diced tomatoes
50 ml coconut milk
2 teaspoons lime juice

Steps:

Heat vegetable oil and fry onions until light brown, add sliced garlic. Stir well and add sambal, galanga powder, palm Sugar, diced tomatoes and coconut milk and bring to boil.
Reduce heat, simmer until tomatoes are dissolved. Add 10 cc water and bring to boil again while stirring. Reduce haet and let simmer for a while.
Add lime juice and salt to taste. Halve hard boiled eggs, put in warm dish and add sauce. Serve with nasi putih (white rice).

Nutrition Facts : Calories 499.8, Fat 35.7, SaturatedFat 11.6, Cholesterol 559.5, Sodium 209.9, Carbohydrate 24.1, Fiber 5.4, Sugar 14, Protein 23.4

SAMBAL GORENG TELOR (HARD-COOKED EGGS IN SHRIMP AND TOMATO SAUCE)

Sambal Goreng Telor (Hard-Cooked Eggs In Shrimp And Tomato Sauce) image

Provided by Craig Claiborne And Pierre Franey

Categories side dish

Time 30m

Yield Eight servings

Number Of Ingredients 15

Ingredients

8 large eggs
2 cups corn, peanut or vegetable oil
1 teaspoon shrimp paste (trassi), or use anchovy paste
1 teaspoon dried hot red pepper soaked in hot water to soften, drained and chopped
2 teaspoons finely minced garlic
1 teaspoon finely chopped or shredded galangal (laos)
6 to 8 dried lime leaves
3 candlenuts or macadamia nuts, thinly sliced
2 tablespoons finely chopped shallots
2 cups, plus 1 tablespoon, corn, peanut or vegetable oil
1/2 pound shrimp, the smaller the better
2 cups peeled, seeded tomatoes cut into 1/4-inch cubes
1/3 cup fresh or canned unsweetened coconut milk, see note
Salt to taste, if desired
1/3 cup thinly sliced shallots

Steps:

Put the eggs in a large saucepan and add cold water to cover. Bring to the boil and let simmer about nine minutes. Drain.
Hold the eggs under cold running water and peel them. Pat dry.
Heat the oil for deep-frying (375 degrees) in a wok or skillet and add the eggs. Cook about one and one-half minutes or until golden brown. Remove and drain on paper toweling.
To prepare the sauce, combine in a mortar the shrimp paste, hot pepper, garlic, galangal, lime leaves, candlenuts and chopped shallots. Blend as thoroughly as possible.
Heat one tablespoon of oil in a wok or skillet and add the blended ingredients. Cook, stirring, about one minute, then add the shrimp. Cook, stirring, about one minute more. Add the tomatoes and simmer about one minute. Add the coconut milk and salt and bring to the boil, stirring. Spoon the mixture into a serving dish. Slice the eggs and arrange them, cut side up, over the shrimp sauce.
Heat the remaining two cups of oil in a wok or skillet and add the thinly sliced shallots. Cook, stirring, until crisp and golden brown. Drain. Sprinkle the eggs with the crisp shallots.

Nutrition Facts : @context http, Calories 662, UnsaturatedFat 57 grams, Carbohydrate 5 grams, Fat 68 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 7 grams, Sodium 459 milligrams, Sugar 2 grams, TransFat 0 grams