← Nouns Cooking · Indonesian & Filipino

Ingredients

• 6 Eggs
• 4 tbsp oil (plus extra if frying the eggs)
• 8 Red chilli, roughly chopped
• 3 bird's eye chillies (optional)
• 5 Shallot, peeled
• 3 cloves Garlic
• 2 Tomato, roughly chopped
• 3 Makrut (kaffir) lime leaves, torn
• 1 tsp Sugar
• 1 tsp Salt

Method

1. Lower the eggs into boiling water and cook for 9 min, then cool in cold water and peel.
2. For the classic chewy skin, heat 2 cm of oil in a small pan and fry the whole eggs for 3–4 min, rolling them, until blistered and golden. Drain. (You can skip this step.)
3. Pulse the chillies, shallots, garlic and tomatoes into a coarse paste; it should not be completely smooth.
4. Heat the 4 tbsp oil in a wok over medium heat and fry the paste with the lime leaves for 8–10 min, stirring, until it darkens, thickens and the oil shows around the edges. Season with the sugar and salt.
5. Add the eggs, halved if you like, and toss for 1–2 min until coated. Serve with rice.

Tips

• Spatter warning: dry the peeled eggs well and use a splatter guard before frying them whole.
• The same sambal is great with fried potatoes, tempeh or prawns.

Sources

Written in our own words after cross-checking these recipes:

Daily Cooking Quest Cook Me Indonesian