Updated: Jul 31, 2021
Yes! This is another collaboration with @chillibellasg! Instead of publishing laminated printed recipes and making it a set, I think of posting the recipes 1st. The set will be available for purchase, don't worry. If you have been following me, you should know that @chillibellasg has a total of 3 chili sauces. And sambal hijau is pretty new to me.
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.
With that thought in mind, this is proving quite a challenge to create recipes using sambal hijau as the main ingredient. Remember that I wanna create recipes with ingredients that you can find in your pantry? I had stepped outta that zone for this collaboration. Kinda like leveling up to intermediate stages.
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.
Grapeseed / Peanut / Sunflower / Canola Oil, For Deep Frying
Ginger Finely Minced, 1/2"
Garlic Finely Minced, 3 Cloves
Bay Leaf, 1
Star Anise, 1
Cinnamon Stick, 1"
Vegetable Stock, 1 Cup
Tamarind Paste, 1 TBSP
ShaoXing / HuaTiao Wine, 1 TBSP
Light Soy Sauce, 1 TBSP
@chillibellasg’s Sambal Hijau, 1 Heaped TBSP
Sea Salt, Pinch
Slurry, 2 TSP Cornstarch + 2 TSP Water
Sesame Oil, 1 TBSP
Coriander Finely Chopped, A Handful
Sauce Pot / Dutch Oven
Egg Piercer (Optional)
Please visit my "How To Make Vegetable Stock" if you wanna make your own stock.
Please visit my "How To Make Sambal Hijau" if you wanna make your own sambal hijau.
Pierce the bottom of the eggs with an egg piercer.
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.
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.*
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.
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.
Add in tamarind, ShaoXing wine, soy sauce and @chillibellasg’s 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.*
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.
Taste and adjust for seasoning with salt.
Add in sesame oil and give it a final stir.
Remove from heat.
Transfer the eggs onto serving plates.
Drain the stew and discard any residue.
Pour the stew over the eggs.
Garnish with some coriander.
This recipe is featured in my ECookbook: