Sambal Telor with Nasi Uduk Recipe (Indonesian Style Eggs Cooked in Sambal and Lemongrass Coconut Rice)

Nithya Anantham
Sambal Telor with Nasi Uduk Recipe (Indonesian Style Eggs Cooked in Sambal and Lemongrass Coconut Rice)
252 ratings.

Indonesian cuisine is known for its vibrant colour and robust flavours. Most of the dishes are simple to prepare with minimal ingredients, but is categorised with its intense flavours. It is fascinating, how every island amongst the 18,000 odd in Indonesia has its own specialised cuisine. Every island uses a different method of cooking and no two dishes prepared in the two islands will taste similar. An Indonesian meal comprises of various components, namely the main flavoured steamed ice, accompanied by various kinds of sambal(spice paste), satay or any grilled meat dish, sautéed water spinach or vegetables, fried anchovies or shallots and salad. Sambal is one of the main flavouring paste or a side dish eaten with pretty much every meal, along with the steamed rice. The authentic sambal is prepared using the dried shrimp paste, however in our recipe we have tweaked it to the likings of the Indian vegetarian palate. Telor means eggs in Bahasa, and forms an integral part of the Indonesian cuisine.

Nasi Uduk is a beautifully flavoured coconut rice. Usually lemongrass, galangal, pandan leaf knots, palm sugar and coriander seeds are used to flavour the Indonesian sticky rice which is cooked in coconut milk. However, we will be flavouring the rice with lemongrass and ginger. The intense flavour of the lemongrass amalgamates pretty well with the subtle coconut milk.

Serve the Sambal Telor with Nasi Uduk Recipe (Indonesian Style Eggs Cooked in Sambal and Lemongrass Coconut Rice) for your weekend brunch along with fresh tender coconut water and surprise your family members.

If you like this recipe, you can also try other Asian recipes such as

  1. Chicken And Egg Soup Recipe
  2. Sichuan Style Zhong Shui Jiao Recipe
  3. Idli Manchurian Recipe With Oriental Twist

Contest in association with Fresh Menu

Cuisine: Asian
Course: Dinner
Diet: Eggetarian
Prep in

10 M

Cooks in

30 M

Total in

40 M

Makes:

4 Servings

Ingredients

    Ingredients for sambal telor (Indonesian style eggs cooked in sambal)
  • 4 Whole Eggs , boiled
  • 4 Onion , thinly sliced
  • 8 to 10 Shallots
  • 4 to 5 cloves Garlic
  • 10 Byadagi Dried Chillies , deseeded and soaked in warm water
  • 1/2 teaspoon Red chilli powder
  • 2 teaspoons Fish sauce , optional
  • 2 teaspoon Palm sugar
  • 2 tablespoons Cooking oil
  • Salt , to taste
  • Ingredients for Nasi Uduk (Indonesian style lemongrass coconut rice)
  • 2 cups Rice , washed and soaked for 20 minutes
  • 1 cup Coconut milk
  • 3 cups Water
  • 2 Lemongrass , stalk, bruised and knotted
  • 2 inch Ginger , thinly sliced
  • 2 Bay leaf (tej patta)
  • 2 teaspoons Coriander (Dhania) Seeds
  • 1/2 teaspoon Palm sugar

How to make Sambal Telor with Nasi Uduk Recipe (Indonesian Style Eggs Cooked in Sambal and Lemongrass Coconut Rice)

  1. To begin making the Sambal Telor with Nasi Uduk Recipe (Indonesian Style Eggs Cooked in Sambal and Lemongrass Coconut Rice), boil the eggs in water for 10 minutes, peel and keep aside.

  2. We now prepare sambal by making a fine paste of the soaked bydagi red chillies, shallots, garlic cloves, red chilli powder and salt using a hand blender.

  3. Heat a tablespoon of oil in a pan, add the sambal paste and cook until the raw smell goes away and the oil separates. This will take 5 minutes.

  4. Add the palm sugar, fish sauce, season with salt, mix well and keep this sambal paste aside.

  5. In the same pan add a tablespoon of oil and add the thinly sliced onions and saute until it turns translucent.

  6. Now, reintroduce the sambal paste that we prepared back into the pan with fried onions and mix well. Saute for 2 minutes.

  7. Add the boiled eggs to this mix and simmer for 2 more minutes, and keep aside.

  8. Now to prepare the Lemongrass Coconut Rice, heat oil in a wide pan, add the bay leaves, bruised and knotted lemongrass stalks, sliced ginger, coriander seeds and saute until the ingredients release its flavours.

  9. Add the soaked rice, thick coconut milk and required water and bring it to a rolling boil.

  10. Season with salt and palm sugar, close it with a lid and simmer for 20 minutes.

  11. Once its done, switch off the flame and its ready to serve.

  12. To arrange the dish, place a portion of the lemongrass flavoured coconut rice in individual bowls or plates, a portion of egg sambal, fresh salad and fried shallots if you like.

  13. Serve the Sambal Telor with Nasi Uduk Recipe (Indonesian Style Eggs Cooked in Sambal and Lemongrass Coconut Rice) for your weekend brunch along with fresh tender coconut water and surprise your family members.

Sambal Telor with Nasi Uduk Recipe (Indonesian Style Eggs Cooked in Sambal and Lemongrass Coconut Rice) is part of the The East Asian Recipe Contest With FreshMenu

Nithya Anantham

View Nithya Anantham's Recipes

Nithya Anantham on the web

Last Modified On Monday, 01 January 2018 15:34
     
Install App