Egg Sambal

  • on February 3, 2021
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Egg Sambal


  • 10 Eggs (hard-boiled)
  • 1 Large Onion (diced julliene)
  • 3 tablespoon Garlic Paste
  • 3 tablespoon Ginger Paste
  • 6 tablespoon Chilli  Paste (Boil 4 red dried chilly and 4 fresh red chilly)
  • 1 tablespoon Sugar
  • Oil
  • 1 teaspoon MSG (optional)
  • Salt (to taste)
  • Assam Keping (or 4 tbsp tamarind juice)


  1. Shell hard-boiled eggs and soak in slightly salted water for 20 minutes. Dry eggs on a tray.
  2. Deep-fry the eggs in hot oil until light brown and slightly blistered. Transfer to a plate.
  3. Remove oil from pan. In the same pan, fry the chilli paste over low heat until oil separates. 
  4. Add the rest of the ingredients, and fry them through and pour over eggs. Serve with hot rice, coconut rice.


Article Categories:
Egg Sambal · Eggs

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