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Sambal eggs


6 eggs

half an onion or 4 shallots peeled and roughly sliced

vegetable oil for deep-frying

(A) Sambal Sauce

I’m using ready made sambal 

1/2 tsp granulated gula melaka or regular sugar to taste


To cook hard-boiled eggs, place them in a small pot with enough water to cover the eggs. Bring to a boil for 2 minutes, turn off the stove and cover the pot with a lid for 10 minutes. Cool eggs in a bowl of water and peel them when it is  cool enough to handle. Set aside.

Heat some vegetable oil in a saucepan. Add hard boiled eggs (make sure you pat them dry with a paper towel first) and deep-fry until golden. Drain excess oil on paper towels.

Add sambal sauce to the saucepan. Bring to a quick simmer and season the sauce to taste.

Add onions or shallots and cook it until just softened, adding a bit of water anytime the sauce runs dry during cooking. When the onions are cooked, return the eggs back to the pan, coating them evenly in the sambal sauce before serving.