As a spicy food lover, there is nothing I love more than hot and spicy sambal chilli. Cooking these sambal eggs (sambal telur) is easier than it looks, because I almost always have a ready stash of home-made sambal tumis in the fridge. The sambal chilli is not just a great condiment, it can also, like in this case, double up as a base sauce for cooking. I alternate between cooking this dish with quail eggs (as shown in the photo above) and regular hen eggs. Instructions for cooking with both types of eggs are included in the recipe.
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These quail eggs are hard-boiled, deep-fried (optional step which improves the taste and texture) and slathered in the hot sambal sauce.
They go incredibly well with steamed rice or the local favourite Nasi Lemak (Malaysian coconut rice). The taste is simply sedap!
This is regular hen egg (did not deep fry) and served Nasi Lemak style with achar, roasted peanuts and ikan bilis.