Saturday, 18 November 2006

indonesian egg sambal

I must confess I didn’t cook this. I bought the cookbook, picked out the recipe but Jonas did the hard yakka.

This Indonesian recipe is based on a traditional sambal and uses galangal.

Galangal is part of the ginger family and is considered a herb since its rhizome (root) is used in cooking throughout Asia. There are four kinds of galangal, each with their own level of potency, but overall the flavour is similar to ginger but more pungent and spicier.

Sambal Goreng Telor
Recipe from “The Australian Women’s Weekly New Curries”. Serves 6.

4 fresh long red chillies, chopped coarsely
4 medium brown onions (600g), chopped coarsely
4 cloves garlic, quartered
4cm piece fresh galangal (20g), chopped coarsely
2 teaspoons vegetable oil
2 teaspoons ground coriander
32 fresh curry leaves
1 tablespoon kecap asin
10 medium tomatoes (1.5kg), peeled
½ cup (140g) tomato paste
1½ cups (375ml) vegetable stock
12 hard boiled eggs
1. Blend or process chilli, onion, garlic and galangal until smooth.
2. Heat oil in large saucepan and cook chilli mixture with coriander, curry leaves and kecap asin, stirring, for 5 minutes or until fragrant.
3. Stir tomato, tomato paste and stock into mixture. Cover and simmer for 30 minutes.
4. Add eggs, cover and simmer until sambal is heated through.

Serve with steamed rice and fresh green vegetables.

This is my contribution to this week's Weekend Herb Blogging, hosted by Nandita at Saffron Trail. Please visit her blog to see the round-up of all the recipes from this weekend.



  1. Thanks Anna. Great recipe. I have some left over galangal from a tom kha soup I made last week - now I know what to do with it!

    Nifty idea for the food blogging event. Will definitely send you something for it.

  2. Oh, yummy spicy sambal sauce. I bet it tasted great. Would definitely go great with steamed rice.

    I'm getting soooo hungry! Bring on the chillies!

  3. This is definitely something I haven't had, in fact I don't know if I've had galangal, unless it was in a restaurant. Very intereting. Wish I could taste it.


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