Sambal Hijau Telur Goreng | Thrice Cooked Eggs

Name: Sambal Hijau Telur Goreng | Thrice Cooked Eggs
Total time: 7200 s
Yield: 2 servings
Cuisine: British
Ingredients: 5 eggs,; grapeseed / peanut / sunflower / canola oil, for deep frying; finger ginger finely minced, 1/2"; 3 Cloves garlic finely minced,; 1 bay leaf,; 1 star anise,; cinnamon stick, 1"; 3 cloves,; 1 Cup vegetable stock,; 1 TBSP tamarind paste,; 1 TBSP ShaoXing / HuaTiao wine,; 1 TBSP light soy sauce,; sambal Hijau, 1 heaped tbsp; Pinch sea salt,; slurry, 2 tsp cornstarch + 2 TSP water; 1 TBSP sesame oil,; 1 Handful coriander finely chopped,

Daniel Lim @fatdoughsg

Singapore

Being of Indonesian heritage, I am quite embarrassed that I have never seen or heard this chili sauce before; sambal hijau is originated from Indonesia. Maybe perhaps, my grandma didn't introduce this sauce to the family. It is basically a concoction of green chilies, herbs and spices, somewhat like a spicy tangy pesto.

For starters, this is thrice cooked eggs in a spicy stew. This technique is quite iconic in Indonesian cuisine. Usually, the eggs are boiled, deep fried and cooked in spicy chili sauces. But, I find that the sauce somehow covered the beauty of the eggs. And that's how this dish was born. Please do not expect Instagrammic runny yolk porn tho as the eggs are cooked thrice. The stew is of cos fulla flavors with sambal hijau as the contrast. The fried boiled eggs are like sponges soaking up all the wonderful flavors from the stew. Enuff talking, let's get started with the recipe.

Daniel Lim @fatdoughsg

Saved

Ingredients

2hrs

2 servings

5eggs,
grapeseed / peanut / sunflower / canola oil, for deep frying
finger ginger finely minced, 1/2"
3 Clovesgarlic finely minced,
1bay leaf,
1star anise,
cinnamon stick, 1"
3cloves,
1 Cupvegetable stock,
1 TBSPtamarind paste,
1 TBSPShaoXing / HuaTiao wine,
1 TBSPlight soy sauce,
sambal Hijau, 1 heaped tbsp
Pinchsea salt,
slurry, 2 tsp cornstarch + 2 TSP water
1 TBSPsesame oil,
1 Handfulcoriander finely chopped,

Saved

Steps

2hrs

1

Pierce the bottom of the eggs with an egg piercer. (Optional)
Add 1 inch of water into a sauce pot.
Bring it up to a slow simmer over low heat.
Gently add the eggs into the simmering water.
2

Cover and cook for 6 mins.
Remove from heat and immediately drain and put it under running water. Add ice.
Once cool enuff to handle, slowly peel the eggs.
Pad the eggs dry.
Add 2 inches of oil into the sauce pot or dutch oven
*To check if the temperature is ready for deep frying, insert a wooden chopstick. If bubbles appear around the chopstick, the oil is ready.*
3

Gently add in the eggs using a spider.
Flip once bottom half is golden brown.
Deep fry until golden brown on all sides.
*You may have to do this in batches.*
Remove from and transfer into a wire cooling rack or on a plate lined with kitchen paper.
4

Carefully drain the oil, leaving just enuff for stir frying.
Add in ginger and garlic.
Saute until aromatic.
Add in bay leaf, star anise, cinnamon and cloves.
Stir fry until aromatic.
Add in vegetable stock and deglaze.
5

Add in tamarind, ShaoXing wine, soy sauce and Sambal Hijau.
Stir until well combined.
Add in the fried eggs.
Bring it up to a simmer.
*Make sure the sauce pot is small enuff so that the eggs can submerge properly.*
6

In a bowl, mix cornstarch and water until smooth to create a slurry.
Add that slurry into the stew.
Stir until well combined.
Simmer for about 3 to 5 mins or until thickened.
7

Taste and adjust for seasoning with salt.
Add in sesame oil and give it a final stir.
Remove from heat.
8

Transfer the eggs onto serving plates.
Drain the stew and discard any residue.
Pour the stew over the eggs.
Garnish with some coriander.
Serve immediately.
9

For detailed recipe video:
https://www.instagram.com/tv/COk1I_lFDXh/