Egg Sambal is typically a Malaysian dish but can be found in Indonesia too. I have tried it at various food stalls here in Singapore and always loved the tangy flavour. It seemed like the perfect thing to make after we got back from tiring 3-day vacation in Bali. Yes, I know. We should’ve come back revived and all that but thanks to the heat, that really didn’t happen. I did manage to shop a bit for handmade soap and aromatherapy stuff so no complaints!
Since I was really lazy to cook up anything, I didn’t hardboil the eggs like they usually do for egg sambal. I fried them up and cut them into strips. The gravy used is very similar to the gravy base I made for stir-fried tofu. It made a great side-dish for a simple vegetable rice.
Fried Egg Sambal Recipe
Ingredients:Eggs – 4Tomato – 1, finely choppedOnion – 1, finely choppedTomato paste / ketchup – 1 tbspGarlic – 3 pods, crushedTamarind paste – 1/2 tspRed chilli powder – 1 tspCoriander / malli / dhania powder – 1 tspTurmeric powder – a pinchOil – 2 tsp + 2 tspSalt – to tasteSpring onions – 2 stalks for garnish (optional)How to Make Fried Egg Sambal1. 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.
Looks delicious. Will try soon.
wow looks great … new recipe … thanks for sharing …..
This looks really wonderful – the fried egg is probably not only easier, but (in my opinion) makes for a more unified dish.
u said the pictures were not good u must be joking they are very nice, ur palatte looks so yummy…I do not eat egg like this only in cakes..max as hard boiled that too very rearely…but will give it a try may be my children may like it !!
That's a great tip Sheela. I am already a fan of your Malay recipes, btw 🙂
If I may suggest another way of making egg sambal which wud be the closest to the actual one.
The sambal that is usually used has prawn in it. But if you want the veg version, then the closest would be to grind onions, garlic, lil haldi, salt, and soaked dried red chillies along with some tomato puree. Add a little water then blend it well and once pureed, fry it in oil. This lasts wen kept in the fridge. Try frying the egg with this paste instead 🙂
Cheers
I can’t wait to try this egg curry too, I have tried one of yours earlier and it was awesome!
u said the pictures were not good u must be joking they are very nice, ur palatte looks so yummy…I do not eat egg like this only in cakes..max as hard boiled that too very rearely…but will give it a try may be my children may like it !!
This looks yum! I’m simply love eggs.. In fact, Humpty Dumpty is my favourite nursery rhyme.. 😀
Great pic too!
Wow nice easy and healthy recipe.