/ Sunday, September 6, 2009 / 6 Comments / , , ,

Sambal With Hard Boiled Eggs

Today, I am posting a Sambal with Hard-Boiled Eggs recipe. I am guessing some of you may be wondering what is “Sambal”? Well, Sambal typically refers to a spicy ingredient paste that is popular in Southeast Asian cuisine. The paste is usually made from dried chilies, fresh chilies, shallots, onion, lime juice, lemongrass, and roasted shrimp paste. It can be used as a condiment or as an ingredient for a variety of Sambal based dishes like Steamed Okra with Sambal, Asparagus with Sambal Belachan, and Prawn Sambal with Petai. Not for everyone, I must admit; but, for those who like spicy food, look out for more Sambal recipes in the near future.

Sambal With Hard Boiled Eggs


8 Hard Boiled Eggs, peeled
1 Tbsp Sugar or to taste
1 tsp Sea Salt or to taste
4 Tbsp Peanut Oil
25 g Tamarind Paste mixed with 1/3 cup Water

Sambal Paste
20 Dried Chilies, cut into smaller pieces
2 Cloves Garlic
5 (80 g) Shallots, peeled, chopped
2 Fresh Red Chilies, seeded and chopped
2 Candlenuts (Buah Keras)
1 1/2 tsp Roasted Shrimp Paste (Belacan)


To make the sambal, soak the dried chili pieces with boiling water until they are soften. Drain the chilies and make sure to get rid of the seeds. Then combine it with red chilies, shallots, garlic, candlenuts, shrimp paste and blend until they become a paste.

Heat oil and cook the sambal paste in a low heat. Cook until the sambal paste are fragrant. Mix in the tamarind mixture and season with sugar and salt. Serve the sambal with hard-boiled eggs.

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  1. Funny enough I am bringing some retro deviled eggs to a barbecue today. I don't think they would appreciate the heat of the sambal oelek. My family on the other hand use it regularly.

  2. This sounds really good, Ive not had anything like this!

  3. Hey Lori, bring the retro back! You know, it's going to rain the whole day right? Anyway, enjoy your barbecue day :)

  4. Hi there,

    Saw this on Tastespotting and just had to follow it. That looks like a fantastically mouthwatering sambal- wish I could smell it!

    Cheers from Sydney

  5. @WizzyTheStick: Candlenut is actually the oily kernel of a round nut. They are often used in Indonesian and Malaysian cooking. Substitute with macadamia, almonds or Brazil nuts if candlenuts are not available.



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