Sambal Telur (Egg Sambal)

Name: Sambal Telur (Egg Sambal)
Total time: 20 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 4 piece hard-boiled eggs; 2.5 tbsp prepared sambal (optional, to boost); 0.5 piece onion, cut into rings; 6 oz fresh red chilies, seeded and cut into pieces; 1 tbsp toasted belacan (Malaysian shrimp paste); 4 oz shallots; 0.25 tsp salt; 2 tsp fish sauce; 2.5 tsp sugar (or palm sugar); 4 tbsp oil

Hard-boiled eggs simmered in a fragrant, spicy Malaysian sambal of chilies, shallots and toasted belacan — a punchy, rice-friendly favourite.

20 min 4 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

262

Calories

10g

Protein

12g

Carbs

19g

Fat

Scale recipe

4 servings

Original recipe

Ingredients10 items

Produce

🧅onion, cut into rings½ piece

🌶️fresh red chilies, seeded and cut into pieces6 oz

🧅shallots4 oz

Dairy

🥚hard-boiled eggs4 piece

Pantry

🌶️prepared sambal (optional, to boost)2½ tbsp

🦐toasted belacan (Malaysian shrimp paste)1 tbsp

🐟fish sauce2 tsp

🍬sugar (or palm sugar)2½ tsp

🛢️oil4 tbsp

Spices

🧂salt¼ tsp

Instructions

1
Hard-boil the eggs, then peel and set aside.
2
Grind the fresh chilies, shallots and toasted belacan in a mini food processor into a smooth, well-blended sambal paste.
3
Heat a wok with the oil and 'tumis' (sauté) the sambal paste until fragrant and the oil starts to separate.
4
Season the sambal with the salt, fish sauce and sugar (stir in the extra prepared sambal now too, if using).
5
Add the onion rings and mix well.
6
Sauté the onions with the sambal until translucent.
7
Add the hard-boiled eggs and gently mix to coat them in the sambal.
8
Transfer to a bowl and serve immediately with rice.

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CuisineMalaysian