Sambal Fried Boiled Eggs | Sambal Goreng Telur

Updated: Jun 5

During my childhood, we would have fried boiled eggs and sambal sauce over some rice for dinner. That's it. We couldn't afford some fancy food like meat nor seafood; sometimes we would have breadcrumbs instead of rice if times were really bad. Sad but fond memories indeed. And, I thought of ending this Sambal & Eggs trilogy with a bang and I guess I did it with this dish.

I gave some thought for every component in this dish; the rice, the fried boiled eggs and the sambal sauce. I contemplated about ways to elevate the 3 components. I even do some experiments (largely inspired by the famous Japanese anime, Shokugeki no Soma aka Food Wars) with the fried eggs:

I tried freezing fresh eggs and deep-frying them with tempura batter. The 1st 3 eggs exploded in the oil and caused a huge mess cos I allowed them to sit on the counter for too long. The next 2 fried perfectly, but the interior is still frozen solid. So I tried deep frying at a lower temperature; the interior melted but wasn't cook well enough.

I concluded that the recipe does not work and decided to use a traditional method instead. Yes! It turned out beautifully. I boiled the eggs, dredge in flour and batter, then deep fried. As for the rice, my plan was to use black rice. But I couldn't find it anywhere, so I settled for red rice instead. I am using a rice cooker to cook the rice. Nothing fancy. I know Uncle Roger would be pleased. Lol!

I am using @chillibellasg's sambal to make the sambal sauce. If you are residing in Singapore and have not try @chillibellasg's sambal, you are missing out a lot. Like a lot! I blitz the sambal with some lemongrass and kaffir lime leaves to elevate the flavors. My grandma will not kill me for re-creating this dish, right? As I bring this trilogy to a close, I hope you will give any of these recipes a try for they are close to my heart.


(Serve 3)

  • Scallion Oil:

  • Canola / Grapeseed / Sunflower Oil, 75g

  • Scallions (Green Parts Only), 20g

  • Coriander, 20g

  • Sea Salt, Pinch

  • Sambal Sauce:

  • @chillibellasg's Sambal / Any Sambal / Thai Red Chili Paste, 1/4 Cup (Adjust To Preference)

  • Fresh Tomatoes Coarsely Sliced, 2

  • Red Onion Coarsely Sliced, 1

  • Garlic, 3 Cloves

  • Lemon Grass Coarsely Sliced (White Part Only), 1 Stalk

  • Kaffir Lime Leaves, 3

  • Canola / Grapeseed / Sunflower / Vegetable Oil, 2 TBSP

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Tamarind Juice,1 TBSP

  • Coconut Sugar, 1 TBSP

  • Galangal Grated, 1 TBSP

  • Kecap Manis, 1 TBSP

  • Rice:

  • Red / Black Rice, 1 Cup

  • Cherry Tomatoes, 6

  • Sesame Oil, 1 TBSP

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Tempura Egg:

  • Eggs, 3

  • Unbleached All Purpose Flour, 1/2 Cup + More For Dredging

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Beaten Egg, 1/2

  • Carbonated Water Cold, 1/2

  • Canola / Grapeseed / Sunflower / Vegetable Oil, For Frying

  • Nori Flakes, Pinch


  • Cast Iron Skillet

  • Blender

  • Sauce Pot

  • Rice Cooker


  1. Please visit my "How To Make Sambal" page if you wanna make your own sambal.

  2. Prepare the scallion oil.

  3. In a blender, add oil, scallions and coriander.

  4. Blitz until smooth.

  5. Transfer into a sauce pot over medium heat.

  6. Season with salt.

  7. Cook until bubbles start to form along the side.

  8. Transfer into a coffee filter over a sieve and bowl.

  9. Set aside to drain.

  10. Discard any residue.

  11. Set aside in the fridge until ready to use.

  12. It can keep up to 3 days in the fridge.

  13. Prepare the sambal sauce.

  14. In a blender, add sambal, tomatoes, onion, garlic, lemongrass and lime leaves.

  15. Add just enough water to get the blender blitzing.

  16. Blitz until smooth.

  17. In a skillet over medium heat, add oil.

  18. Once the oil is heated, add in the sambal mixture.

  19. *Add about 1/4 cup of water into the blender and blitz up all the nooks and crannies. Don't waste.*

  20. Add in the water.

  21. Stir to combine well.

  22. Season with salt and pepper.

  23. Continue cooking until most of the liquid has evaporated and the color has darkened slightly.

  24. Add in tamarind, sugar, galangal, kecap manis and 1/4 cup of water.

  25. Stir to combine well.

  26. Continue cooking until thickened into a paste.

  27. Taste and adjust for seasoning with sugar, salt and pepper.

  28. Remove from heat and set aside.

  29. Prepare the rice.

  30. Wash rice with water to remove most of the starch and any dirt.

  31. Drain. Repeat the process for 4 more times.

  32. Add water to about 1/2 inch above the rice.

  33. Add 1 heaped TBSP of the sambal sauce into the rice.

  34. Season with salt and pepper.

  35. Mix to combine well.

  36. Scatter the cherry tomatoes over the top.

  37. Cook in a rice cooker as per manufacturer's instructions.

  38. After cooked, fluff the rice with a spatula.

  39. Keep warm until ready to use.

  40. Prepare the tempura egg.

  41. In a sauce pot, add about 1/2 inch of water.

  42. Bring to a boil.

  43. Carefully add in the eggs.

  44. Cover and cook for 6 mins.

  45. After 6 mins, immediately place the eggs under running water.

  46. *For easy peeling, light tap the egg to create some cracks and let the eggs submerged in the water for about 30 mins or until the eggs have completely cooled down.*

  47. Carefully remove the shells.

  48. In a bowl, add flour, salt, pepper and egg.

  49. Mix until combined.

  50. Gradually add in the cold carbonated water while still stirring.

  51. *Make sure the water is cold.*

  52. You should get a smooth batter without any large lumps.

  53. In another shallow bowl, add flour, salt and pepper.

  54. Mix until well combined. Set aside.

  55. Prepare a pot of oil over medium high heat.

  56. The oil should be about 4 to 5 inches deep.

  57. *You can test the temperature of the oil by dripping a few drops of batter into the oil. If they sizzle and float immediately, the oil is ready.*

  58. Gently dredge the boiled eggs onto the flour mixture.

  59. Shake off any excess flour.

  60. Gently dunk the eggs into the batter, making sure the eggs are fully coated.

  61. Carefully drop into the hot oil.

  62. Deep fried until golden brown on all sides.

  63. Remove from heat and set aside on a wire cooling rack or on a plate lined with kitchen paper to drain off excess oil.

  64. To serve.

  65. Transfer rice onto serving plates.

  66. Place the tempura egg on top of the rice.

  67. Spoon some of that sambal sauce over the top.

  68. Drizzle some of the scallion oil around the plate or over the egg and rice.

  69. Sprinkle some nori flakes over the top.

  70. Serve immediately.

#eggs #sambal #chillibellasg #rice

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