Sambal Telur (Malaysian-Style Hard Boiled Eggs in Chili Sauce)

Sambal Telur (Malaysian-Style Hard Boiled Eggs in Chili Sauce)

This is a popular dish in Malaysian cuisine. It goes really well with white rice.

Ingredients: makes 6 eggs

1/2 large
Sambal paste (Recipe ID: 795467)
5 tablespoons
Tamarind paste
2 tablespoons
3 tablespoons
1 rounded teaspoon
Vegetable oil
as needed


1. Make hard-boiled eggs and peel the shells. Cut the onions horizontally into 5 mm thick slices.
2. This is tamarind paste and the package it came in. It's a superior alkali ingredient. If it is too hard to obtain, you can substitute with tender umeboshi (pickled plum).
3. Add water to the tamarind paste and dissolve the paste with your fingers. You will only use the strained liquid. Once you use the liquid, repeat with more water at least twice.
4. Heat vegetable oil in a pan and sauté the onions. Once they are tender, add the sambal paste and continue sautéing. If it starts to scorch, add water.
5. Sauté well and add the tamarind liquid from Step 3 and the boiled eggs. Season with sugar and salt, and simmer until the liquid evaporates.
6. You could also use quail eggs instead of chicken eggs. Deep fried tofu is also a good substitute.

Story Behind this Recipe

This is the very first Malaysian dish that I learned.