Sambal Goreng Telur recipe


5 hard shelled eggs and hell
2 tablespoons peanut oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and chopped
Candlenut (Kemira) 1 grated
Galangal (Laos), 1 teaspoon
1 tablespoon sambal oelek Tea
C. 1 teaspoon salt
Brown Sugar ½ tsp
Salam Leaf (Daun Salam) 1
Coconut milk 250 ml (1 cup) shredded coconut ½ down with enough water added


Place the egg is half a serving dish. Book
Heat oil in a saucepan. Saute onion, garlic, candlenut, galanga, sambal oelek and salt. Be careful to avoid burns
Add the brown sugar, Salam leaf and coconut milk. Bring to a boil, then simmer for 10 minutes

Pour over the boiled eggs and serve. Alternatively, lower the eggs into the mixture of spices and heat to a universal service within minutes.