Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, sambal fried eggs | sambal telur goreng. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Sambal Fried Eggs

To get started with this particular recipe, we must prepare a few components. You can cook sambal fried eggs | sambal telur goreng using 18 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Sambal Fried Eggs | Sambal Telur Goreng:

1. Take Sambal Sauce:
2. Make ready 1 TBSP High Quality Olive Oil,
3. Get 1 Yellow Onion Thinly Sliced,
4. Get Pinch Sea Salt,
5. Take Pinch Gula Melaka / Palm Sugar,
6. Take 3 Cloves Garlic Finely Minced,
7. Get Ginger Finely Minced, 1"
8. Prepare Dried Curry Leaves, Pinch or Fresh Curry Leaves, A Handful
9. Prepare 2 TBSP Sambal,
10. Make ready 1 TBSP Tomato Puree,
11. Get 1 TBSP Oyster Sauce,
12. Get Fried Eggs:
13. Take Grapeseed / Peanut / Sunflower Oil, For Frying
14. Prepare 2 Eggs,
15. Make ready 2 TSP Worchestershire Sauce or Fish Sauce,
16. Take Garnishes:
17. Make ready Pickled Cucumbers & Onions, A Couple Each
18. Prepare 1 Handful Scallions Finely Chopped,

Heat up a wok with oil and "tumis" (sauté) the sambal paste and onion rings until aromatic or when the oil separates from the sambal paste. Add the seasonings: salt, sugar/palm sugar, and fish sauce and do a quick stir, dish out and set aside. Heat vegetable oil and fry onions until light brown, add sliced garlic. Stir well and add sambal, galanga powder, palm Sugar, diced tomatoes and coconut milk and bring to boil.

Instructions to make Sambal Fried Eggs | Sambal Telur Goreng:

1. You can check out my previous posts on how to make your own sambal and pickling almost anything. (see recipe)
2. Prepare the sambal sauce. In a skillet over medium heat, add olive oil. Once the oil is heated up, add in the onion. Season with salt and gula melaka. Saute until lightly caramelized. Add in garlic, ginger and curry leaves.
3. Saute until aromatic. Add in sambal and saute until well combined. Deglaze with 1/4 cup of water. Add in tomato puree and oyster sauce. Mix until well combined.
4. Bring it up to a slow simmer. Taste and adjust for seasonings with salt and gula melaka. Give it a final stir. Remove from heat and set aside.
5. Prepare the fried eggs. I am using a separate small skillet which is just enuff to fry 1 egg at a time. This is for presentation purposes. You can, however, use another skillet or dutch oven to fry 2 eggs at 1 go. In a skillet over medium high heat, add in 2 inches of oil. While waiting for the temperature to be ready, whisk eggs and Worcestershire sauce until well combined with a fork.
6. When you lift up the fork, the beaten eggs should flow smoothly. To check the temperature of the oil, insert a wooden chopstick. If bubbles form around the chopstick, the oil is ready.* Carefully, add in the beaten eggs. It should puff and bubble up rapidly. Once the bottom is golden brown, carefully flip and fry for 30 secs.
7. Remove from heat and transfer onto the sambal sauce. Garnish with pickled cucumber and onions. Sprinkle scallions over the top. Serve immediately. I like to serve my fried eggs with some butter toasted bread.
8. Ready to serve and ENJOY!

Heat vegetable oil and fry onions until light brown, add sliced garlic. Stir well and add sambal, galanga powder, palm Sugar, diced tomatoes and coconut milk and bring to boil. Reduce heat, simmer until tomatoes are dissolved. Reduce haet and let simmer for a while. Last week, I cooked mee goreng and as an accompaniment, I also made sambal telur.

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