Monday, October 03, 2016

Spicy Salted Eggs/Sambal Telur Masin

This is another dish that I learned from Shereen. She is so amazing that she even brined her own salted duck eggs. I enjoyed eating this simple ‘kampung’ (village) dish with rice.


3 Salted eggs, hard - boiled and cut into wedges ( remove the shell )
1 Onion, thinly sliced
Salt to taste / if necessary

To be pounded / blended ( not too fine )

4 Green chilies
8 Bird's eye chilies
2 Candle nuts / buah keras
8 gm Shrimp paste / belacan

1. Heat a tbsp of oil in a wok and fry the onion for a few minutes.
2. Add the pounded /blended paste and fry until fragrant.
3. Throw in the salted eggs that have been cut into wedges and give them a quick but gentle stir.
4. Add salt if necessary and dish out.
5. Serve with hot steaming white rice.


Veronica said...

This sure looks like a very appetising dish especially when you like salted egg and sambal.

Unknown said...

This looks good. Simplistic at its best. You have posted a number of delish recipes. Keep it coming. No pressure☺️

My Little Space said...

I have to agree with Veron. This is a very appetizing dish indeed. Bookmarked it... for hubby !

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A Baker's Endeavours said...

Hi Gert, Just want to let you know I tried this dish after I bought too many salted eggs for mooncake baking and it is delicious. I added more sliced onion just before dishing it up. I hope you'll share more recipes from your friend Shereen. Thank you.