Egg Sambal
Malaysian • halal_safe
How to Make Egg Sambal (Traditional & Healthy Version)
Egg Sambal, or Sambal Telur, is a beloved Malaysian snack that showcases the vibrant multicultural cuisine of the country. This dish features hard-boiled eggs simmered in a spicy, tangy sambal sauce made with fresh chilies, aromatic shallots, garlic, and local ingredients like lemongrass and asam jawa (tamarind). Its bold flavors represent the harmonious blend of Malay, Indian, and Chinese influences woven into Malaysia’s food heritage. Sambal Telur is popular at home and in local warungs (eateries), often enjoyed as a protein-rich snack, side dish, or light meal. The well-balanced sambal is both fiery and slightly sweet, making it a crowd-pleaser for all palates. This healthy version uses minimal oil, highlights nutrient-dense ingredients, and is easily adaptable for various dietary needs. Perfect for those seeking an authentic Malaysian taste experience, Egg Sambal is not only delicious but also nutritious, embodying the warmth and diversity of Malaysian food culture.
Ingredients(for 1-2 eggs with sambal sauce per serving)
- 4 Large eggs (telur)
- 4 Red chilies (cili merah, adjust for spice)
- 3 Shallots (bawang merah)
- 2 Garlic cloves (bawang putih)
- 1 stalk Lemongrass (serai, white part only)
- 1 tbsp Tamarind paste (asam jawa, mixed with 3 tbsp water)
- 1 small Tomato (pureed)
- 1 tbsp Cooking oil (preferably canola or sunflower)
- 1/2 tsp Salt
- 1 tsp Palm sugar (gula Melaka or brown sugar)
- 1 Pandan leaf (optional, tie into a knot for aroma) - optional
Instructions
- 1
Boil the eggs in a pot of water for 10 minutes until hard-boiled. Cool, peel, and set aside.
10 minutes
Soak boiled eggs in cold water for easy peeling.
- 2
Blend red chilies, shallots, garlic, and lemongrass into a fine paste using a blender or mortar and pestle.
5 minutes
Remove chili seeds for a milder sambal.
- 3
Heat oil in a non-stick pan over medium heat. Sauté the spice paste until fragrant and oil separates, about 5 minutes.
5 minutes
Stir continuously to prevent burning.
- 4
Add pureed tomato, tamarind water, salt, and palm sugar. Simmer until the sambal thickens, about 5 minutes. Add pandan leaf if using.
5 minutes
Adjust tamarind and sugar for desired tanginess and sweetness.
Why This Dish is Healthy
This Egg Sambal recipe is a healthy Malaysian snack because it uses wholesome, fresh ingredients and limits added fats. Eggs provide long-lasting energy and essential nutrients like vitamin B12 and choline. The sambal’s combination of spices and herbs boosts metabolism and adds flavor without excess calories. By using less oil and palm sugar, this dish remains low in calories and suitable for weight management, making it ideal for calorie-conscious eaters.
Egg Sambal is rich in high-quality protein from eggs, essential for muscle repair and satiety. The sambal sauce provides antioxidants and vitamins from chilies, tomatoes, and shallots, supporting immune health. Lemongrass adds a dose of minerals like potassium and magnesium, while tamarind offers digestive benefits. This dish is low in saturated fat and, when prepared with minimal oil, supports heart health. It is naturally gluten-free and suitable for vegetarians.
Pro Tips
- 💡Tip 1: Use free-range eggs for richer flavor and better nutrition.
- 💡Tip 2: For extra aroma, lightly toast the pandan leaf before adding to the sambal.
- 💡Tip 3: Prepare the sambal in advance and store in the fridge for quick meals.
Storage & Serving
Store leftover Egg Sambal in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave before serving. Avoid freezing to preserve egg texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 190.0 kcal |
