Authentic Sambal Goreng Telur Recipe: Delicious Indonesian Spicy Eggs
Embark on a culinary journey to Indonesia with this exquisite Sambal Goreng Telur recipe, also lovingly known as Sambal Goreng Telor or Indonesian Spicy Eggs. This vibrant dish perfectly encapsulates the rich, aromatic flavors of the Far East, offering a delightful balance of spicy, savory, and slightly sweet notes. While the name suggests a fiery experience, our recipe is crafted to be wonderfully flavorful with a gentle warmth, making it enjoyable for the whole family. As a fantastic vegetarian option in Indonesian cuisine, it’s not just a meal; it’s an experience for your taste buds.
Discovering Sambal Goreng Telur: Indonesian Spicy Eggs Explained
Indonesian cuisine is globally celebrated for its diverse and flavorful dishes, often featuring an array of spices and fresh ingredients. Beyond the well-known meat-based delicacies, the culinary landscape of Indonesia also boasts an impressive repertoire of egg recipes. This isn’t surprising when you consider that chickens are a common sight in almost every village across the archipelago, making eggs a readily available and more affordable protein source than meat.
Among these cherished egg recipes, Sambal Goreng Telur stands out. It’s a dish that truly sings with the essence of the Far East – a complex aroma of exotic spices blending seamlessly with a rich, full-bodied taste. The magic of this dish begins with hard-boiled eggs that are then lightly fried until their whites achieve a beautiful golden crispness. This crucial step adds an extra layer of texture and depth, transforming simple eggs into a delectable canvas for the spicy sauce.
The sauce itself is a symphony of flavors, where the vibrant kick of red chili is mellowed by the creamy richness of coconut milk. This thoughtful addition ensures that while the dish carries a delightful warmth, it remains balanced and approachable for all palates, including younger family members. It’s a truly satisfying dish that promises to become a favorite in your kitchen.
Essential Ingredients for Perfect Sambal Goreng Telur
To recreate this authentic and incredibly flavorful Indonesian Spicy Eggs dish, you’ll need a selection of fresh and aromatic ingredients. Each component plays a vital role in building the layered taste profile that makes Sambal Goreng Telur so unique. Below, we’ve detailed the key ingredients and why they are essential. You can find the precise measurements in the comprehensive recipe card located at the bottom of this page.
- Eggs: The star of our dish! We recommend using hard-boiled eggs. After boiling, peel them and then gently fry them. This frying step is crucial as it creates a slightly crispy exterior and intensifies the flavor, allowing the eggs to better absorb the delicious sauce. If you need tips on achieving perfectly hard-boiled eggs every time, check out our guide here.
- Shallots and Garlic: These form the aromatic foundation of the spicy sauce. Freshly chopped shallots offer a milder, sweeter onion flavor, while garlic provides its signature pungent depth, both essential for a rich base.
- Red Chili Pepper: This brings the “spicy” to our spicy eggs! For a robust heat, finely chop the pepper and include the seeds. If you prefer a milder version, simply remove the seeds before chopping. Feel free to adjust the quantity – add an extra pepper or two if you crave more heat, or reduce for a gentler kick.
- Laos (Galangal): A root similar to ginger but with a distinct, sharper, and more citrusy-piney flavor. It’s indispensable for authentic Indonesian taste. If fresh galangal is unavailable, powdered galangal can be used. A possible substitute in a pinch could be ginger powder combined with a tiny amount of lemongrass, though the flavor won’t be identical.
- Coriander (Ketumbar): Known as Ketumbar in Indonesian cuisine, ground coriander adds a warm, citrusy, and slightly peppery note, reminiscent of parsley with a lemony twist. It’s a core spice in many regional dishes.
- Turmeric: This golden spice contributes a beautiful yellow hue and an earthy, slightly bitter, and pungent flavor. It’s widely used in Asian cooking for both its taste and vibrant color.
- Lemongrass: Often used fresh (bruised and tied in a knot) in Indonesian cooking, it’s also available as a ground spice. Lemongrass infuses the sauce with a bright, fresh, and distinctly lemony aroma that is essential for its authentic profile.
- Star Anise: Added whole to the sauce, star anise imparts a warm, licorice-like, and subtly sweet aniseed flavor. Remember to remove it before serving, as it’s meant to flavor the sauce, not be eaten directly.
- Cardamom: Typically used in whole pod form for this recipe, allowing its warming, slightly sweet, and citrusy notes to slowly infuse the sauce without becoming overpowering. Ground cardamom can be very strong, so whole pods are preferred for a more balanced flavor.
- White Pepper: Offering a subtler, more aromatic heat than black pepper, white pepper is a common seasoning in many Asian cuisines, providing a gentle spice and a hint of sweetness.
- Salam Leaf (Indonesian Bay Leaf): Often referred to as Indonesian laurel, this leaf provides a unique sour-to-bitter taste that is fundamental to the dish’s character. Like bay leaves, salam leaves are not eaten but are stewed with the sauce to release their flavor. If salam leaves are hard to find, a regular bay leaf can serve as a substitute, though the flavor will vary slightly.
- Palm Sugar (Gula Djawa): This unrefined sugar is extracted from the sap of palm trees, then boiled down and hardened into blocks. Palm sugar delivers a unique caramel-like sweetness with subtle smoky and slightly salty undertones, providing a depth of flavor far beyond regular sugar. It’s readily available at Asian supermarkets.
- Coconut Milk: Derived from grated coconut flesh, coconut milk is the key to creating a rich, creamy, and slightly sweet sauce. It perfectly balances the spices and chilies, making the dish wonderfully smooth and full-flavored.
Step-by-Step: Preparing Your Delicious Sambal Goreng Telur
Crafting Eggs in Spicy Chili Sauce is a rewarding process that brings together simple ingredients into a complex and satisfying meal. Follow these detailed steps to create your own authentic Sambal Goreng Telur. For a printable version with precise measurements, refer to the recipe card at the bottom of this blog post.
- Prepare the Eggs: Begin by frying your hard-boiled and peeled eggs. Heat a tablespoon of oil in a frying pan over medium heat. Carefully add the eggs and fry them, turning occasionally, until their whites are beautifully crispy and golden brown on all sides. This step is crucial for developing texture and flavor. Once done, remove the eggs from the pan using a slotted spoon and drain them on kitchen paper to remove excess oil.
- Sauté the Aromatics: In the same pan, or a clean one with a little fresh oil if needed, add your finely chopped shallots, red chili pepper (with or without seeds, depending on your spice preference), and minced garlic. Stir-fry these aromatics for about 2 minutes until they become fragrant and slightly softened.
- Build the Spice Base: Next, add the ground spices to the pan: ginger, galangal, coriander, turmeric, palm sugar, white pepper, and the salam leaves. Pour in the water and continue to stir-fry for another minute, ensuring all ingredients are well combined and the spices become fragrant. This brief toasting of the spices helps release their full flavor.
- Simmer in Coconut Milk: Pour the rich coconut milk into the pan. Add the whole cardamom pods (gently crushed to release their aroma) and the star anise. Stir everything together thoroughly, then bring the mixture to a gentle boil.
- Combine and Finish: Once the sauce is simmering, reduce the heat to low. Carefully return the fried eggs to the pan, ensuring they are coated in the luscious sauce. Let the dish simmer gently for approximately 10 minutes, allowing the flavors to meld and the eggs to absorb the delicious spices.
Serve your irresistible Indonesian Spicy Eggs immediately with fluffy white rice to soak up every drop of the aromatic sauce. For a refreshing contrast, pair it with a crisp cucumber salad. This dish is also an excellent addition to an elaborate Asian Buffet, complementing other Indonesian favorites like savory Babi Ketjap (pork in soy sauce), crispy Mini Spring Rolls, or tender Balinese Chicken. Enjoy the rich, authentic flavors of Indonesia right in your home!
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📖 Recipe Card
RECIPE CARD
Andréa
Pin Recipe
Equipment
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frying pan
Ingredients
- 6 eggs, hardboiled and peeled
- 1 tablespoon oil
- 4 shallots
- 2 cloves garlic
- 1 red chili pepper, deseeded
- 1 teaspoon ground ginger
- 1 teaspoon galangal powder
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon palm sugar
- ⅛ teaspoon ground white pepper
- 2 salam leaves
- ¼ cup water
- 1 stalk lemongrass
- 1 cup coconut milk
- 5 cardamom pods
- 1 star anise
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Put some oil in a frying pan and fry the eggs until they’ve got a nice crispy brown layer.6 eggs, 1 tablespoon oil
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Take them out with a slotted spoon and drain them on kitchen paper.
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Slice the shallots, garlic, and pepper finely.4 shallots, 2 cloves garlic, 1 red chili pepper
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Put them into the pan and stir-fry for 2 minutes.
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Add the ginger, galangal, coriander, turmeric, palm sugar, pepper, salam leaves, and water into the pan.1 teaspoon ground ginger, 1 teaspoon galangal powder, 2 teaspoons ground coriander, 1 teaspoon ground turmeric, 1 teaspoon palm sugar, ⅛ teaspoon ground white pepper, 2 salam leaves, ¼ cup water
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Stir fry for 1 minute so that the flavors blend well.
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Add the coconut milk, lemongrass, and star anise to the pan.1 stalk lemongrass, 1 cup coconut milk, 1 star anise
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Crush the cardamom pods and add them to the spice mixture.5 cardamom pods
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Finally, add the eggs and simmer for 10 minutes. Serve
Notes
2. Eggs Preparation: For this recipe, you’ll start with hard-boiled eggs. We highly recommend frying them after peeling. Frying creates a delicious crispy layer on the egg whites, which adds incredible texture and allows the eggs to absorb more of the flavorful sauce, enhancing the overall taste.
3. Red Chili Adjustment: The recipe calls for finely chopped red chili pepper. For maximum heat, include the seeds. If you prefer a milder dish, simply remove the seeds before chopping. To dial up the spice even further, don’t hesitate to add one or two extra peppers to taste.
4. Serving Suggestions: These Indonesian spicy eggs are traditionally served with steaming white rice. For a balanced meal, consider pairing them with a fresh cucumber salad with garlic and pepper. Sambal Goreng Telur also shines as part of a larger Asian Buffet, alongside dishes like rich Babi Ketjap (pork in soy sauce), crunchy Mini Spring Rolls, and aromatic Balinese Chicken.
5. Storage and Reheating:
- Refrigerator: Store any leftover Sambal Goreng Telur in an airtight container in the refrigerator for up to three days. The flavors often deepen and improve overnight!
- Freezer: Freezing Sambal Goreng Telur is generally not recommended. The texture of the egg whites tends to become rubbery and less appealing after freezing and thawing.
- Reheat: To reheat, transfer the dish to a pan and add about two tablespoons of water to loosen the sauce. Heat over low heat, stirring occasionally, until warmed through. If the sauce thickens too much, add a little more water as needed.
6. Nutritional Value: The nutritional information provided is calculated per egg, including the delicious sauce.
Nutrition
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More Delicious Indonesian Recipes to Explore
If you’ve enjoyed the flavors of Sambal Goreng Telur, you’ll love exploring other vibrant dishes from Indonesian cuisine. Here are a few more recipes to inspire your next meal:
- Telur Musak Bali (Eggs in Balinese Sauce)
- Slow Cooker Semur Daging
- Slow Cooker Spicy Indonesian Chicken (Ayam Pedas, Spicy Chicken Crockpot Recipe)
- Daging Rendang Basah