January 26, 2022
May 18, 2019


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Egg Sambal is commonly a Malaysian dish however can be determined in Indonesia too. I’ve attempted it at various food stalls right here in Singapore and constantly cherished the tangy flavor. It appeared like the best thing to make after we got again from tiring three-day holiday in Bali. yes, I understand. We must’ve come again revived and all that but thanks to the warmth, that virtually didn’t show up. I did manipulate to shop a piece for hand-crafted cleaning soap and aromatherapy stuff so no lawsuits!


in view that i used to be absolutely lazy to cook up something, I didn’t hard boil the eggs like they commonly do for egg sambal. I fried them up and cut them into strips. The gravy used could be very just like the gravy base I made for stir-fried tofu. It made a wonderful aspect-dish for a simple vegetable rice.
Fried Egg Sambal Recipe


Eggs – 4
Tomato – 1, finely chopped
Onion – 1, finely chopped
Tomato paste / ketchup – 1 tbsp
Garlic – 3 pods, crushed
Tamarind paste – 1/2 tsp
Red chilli powder – 1 tsp
Coriander / malli / dhania powder – 1 tsp
Turmeric powder – a pinch
Oil – 2 tsp + 2 tsp
Salt – to taste
Spring onions – 2 stalks for garnish (optional)
How to Make Fried Egg Sambal
1. Break the eggs into a bowl and mix well with salt. Pour onto a heated pan with 2 tsp oil and make a thick omelette. Once cooled a bit, cut into strips and keep aside.
2. In the same pan, add 2 tsp oil and add the onions and garlic. Fry lightly until the onions turn soft and transparent. Take care not to burn them by maintaining the heat at medium-low.
3. Next, add the turmeric, coriander, chilli, salt and tamarind paste and fry for about a minute. Then add the chopped tomatoes and cook till the tomatoes break down and the oil separates from the sauce.
4. Add the fried egg strips and mix well without breaking them too much. If the omelette is thick enough, the strips will hold their shape while mixing. Simmer for a minute or so, remove from fire, garnish wtih cilantro / spring onions and serve warm as a side to any rice dish or even roti.
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