Sambal Goreng Telor Hard Cooked Eggs In Shrimp And Tomato Sauce Recipes

TELUR BALADO (SPICY CHILE SAUCE WITH EGGS)

Steps:

• Heat 1 cup oil in a small saucepan over medium-high heat. Deep fry the eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside.
• Combine the chile peppers, garlic, shallots, tomatoes, and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth.
• Heat 1 tablespoon oil in a large skillet over medium heat. Pour the chile pepper mixture into the skillet. Stir the vinegar, sugar, salt, and pepper into the mixture. Add the fried eggs to the mixture, turning to coat. Reduce heat to medium-low; simmer until fragrant, about 5 minutes.

SAMBAL GORENG TELOR (HARD-COOKED EGGS IN SHRIMP AND TOMATO SAUCE)

Steps:

• Put the eggs in a large saucepan and add cold water to cover. Bring to the boil and let simmer about nine minutes. Drain.
• Hold the eggs under cold running water and peel them. Pat dry.
• Heat the oil for deep-frying (375 degrees) in a wok or skillet and add the eggs. Cook about one and one-half minutes or until golden brown. Remove and drain on paper toweling.
• To prepare the sauce, combine in a mortar the shrimp paste, hot pepper, garlic, galangal, lime leaves, candlenuts and chopped shallots. Blend as thoroughly as possible.
• Heat one tablespoon of oil in a wok or skillet and add the blended ingredients. Cook, stirring, about one minute, then add the shrimp. Cook, stirring, about one minute more. Add the tomatoes and simmer about one minute. Add the coconut milk and salt and bring to the boil, stirring. Spoon the mixture into a serving dish. Slice the eggs and arrange them, cut side up, over the shrimp sauce.
• Heat the remaining two cups of oil in a wok or skillet and add the thinly sliced shallots. Cook, stirring, until crisp and golden brown. Drain. Sprinkle the eggs with the crisp shallots.