Sambal tumis, or cooked sambal, is a versatile and robust component of traditional Malaysian cooking.
It is the building block of many Malay and Nyonya dishes and marries well with a wide array of ingredients: seafood, tofu, eggs and vegetables.
Sambal adds layers of complex flavour to everyday ingredients. It brightens up a simple ingredient and adds zesty, piquant notes to the finished dish.
Sambal Tumis Telur is a quick and easy recipe but very pleasing to the taste buds.
- 4 hard boiled eggs
- 2-3 tablespoons sambal
- 170 g fresh red chillies, seeded and cut into small pieces
- 1 tablespoon toasted belacan
- 110 g shallots
- 1/4 teaspoon salt or to taste
- 2 teaspoons fish sauce
- 2 1/2 teaspoons sugar/palm sugar or to taste
- 4 tablespoons oil
- 1/2 onion, cut into rings
- Prepare the sambal by grinding the chillies, shallots and toasted belacan in a mini food processor. Make sure the paste is well blended and smooth.
- Heat up a wok with oil and sauté the sambal paste and onion rings until aromatic, or when the oil separates from the sambal paste.
- Add the seasonings: salt, sugar/palm sugar and fish sauce and do a quick stir, dish out and set aside.
- To make Sambal Tumis Telur, place 2-3 tablespoons of sambal back into the wok with peeled hard-boiled eggs.
- Make sure the eggs are nicely coated with the sambal. Dish out and serve hot.
Tip : Deep-fry the hard-boiled eggs so the outer layer turns golden brown and crisp. This makes the Sambal Tumis Telur taste even finer because of the mouthfeel of the eggs.
This recipe first appeared in Rasa Malaysia
Low Bee Yinn is a food blogger and cookbook author.