Sambal Goreng Telo

Sambal Goreng Telo Recipe - Vegetarian Food from Laos

Region / culture: Laos | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Sambal Goreng Telo is a traditional Indonesian dish that features hard boiled eggs cooked in a flavorful coconut milk and spice mixture. This dish is rich in flavor and perfect for those who enjoy a bit of heat in their meals.

History

Sambal Goreng Telo has its roots in Indonesian cuisine, where it is a popular dish enjoyed by many. The combination of coconut milk, spices, and eggs creates a unique and delicious flavor profile that has stood the test of time.

Ingredients

1 tbsp of chopped onion
1 clove of garlic
butter for frying
1 cup of coconut milk
1 cup of stock
salt to taste
1 tsp of crushed red pepper
0.5 tsp of paprika
0.5 tsp of laos powder if available
4 hard boiled eggs

How to prepare

In a saucepan, sauté the chopped onion and garlic in the butter.
Add the remaining ingredients (except the eggs) to the saucepan and bring to a boil, stirring occasionally.
Carefully add the eggs to the saucepan and continue cooking and stirring for 3 minutes.
Remove the saucepan from the heat and carefully halve the eggs. Serve the dish hot.

Variations

Add diced potatoes or tofu for additional texture and flavor.
Garnish with fried shallots or fresh herbs for a pop of color and freshness.

Cooking Tips & Tricks

Be sure to stir the saucepan occasionally while cooking to prevent the mixture from sticking to the bottom.

- Adjust the amount of crushed red pepper to suit your spice preference.

- For a creamier texture, you can add more coconut milk to the dish.

Serving Suggestions

Sambal Goreng Telo can be served with steamed rice or as a side dish to complement a larger meal.

Cooking Techniques

Be sure to cook the saucepan over medium heat to prevent the coconut milk from curdling.

- Carefully halve the eggs to ensure they are evenly coated in the sauce.

Ingredient Substitutions

If laos powder is not available, you can substitute with ginger powder or fresh ginger.

Make Ahead Tips

Sambal Goreng Telo can be prepared ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Sambal Goreng Telo in a shallow bowl with a sprinkle of crushed red pepper on top for a visually appealing presentation.

Pairing Recommendations

Sambal Goreng Telo pairs well with a side of steamed vegetables or a fresh salad to balance out the richness of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Sambal Goreng Telo contains approximately 250 calories.

Carbohydrates

Each serving of Sambal Goreng Telo contains approximately 10 grams of carbohydrates.

Fats

Each serving of Sambal Goreng Telo contains approximately 15 grams of fats.

Proteins

Each serving of Sambal Goreng Telo contains approximately 12 grams of proteins.

Vitamins and minerals

Sambal Goreng Telo is a good source of Vitamin A, Iron, and Calcium.

Alergens

This recipe contains eggs and coconut milk, which may be allergens for some individuals.

Summary

Sambal Goreng Telo is a nutritious dish that is rich in proteins and fats, making it a satisfying meal option.

Summary

Sambal Goreng Telo is a delicious and flavorful Indonesian dish that is perfect for those who enjoy a bit of heat in their meals. With a rich coconut milk and spice mixture, this dish is sure to become a favorite in your recipe collection.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Sambal Goreng Telo. It was a warm summer day, and I was visiting my friend Fatimah in her home in Jakarta. As soon as I walked through the door, I was hit with the most incredible aroma - a spicy, savory scent that made my mouth water.

Fatimah greeted me with a warm smile and ushered me into her kitchen, where she was busy chopping onions and garlic. She explained that she was making Sambal Goreng Telo, a traditional Indonesian dish that she had learned from her mother. Intrigued, I asked if I could help, and she happily handed me a knife and a cutting board.

As we worked side by side, Fatimah shared the story of how she had learned to make Sambal Goreng Telo. She told me that her mother had taught her the recipe when she was just a young girl, and that it had been passed down through generations in their family. She spoke of the long hours spent in the kitchen, of the careful attention to detail required to get the flavors just right.

I listened intently, my curiosity piqued. I had always been passionate about cooking, and the idea of learning a traditional Indonesian recipe from someone as talented as Fatimah was thrilling. As we finished preparing the ingredients and set the pot on the stove to simmer, Fatimah handed me a worn, stained piece of paper - the recipe for Sambal Goreng Telo.

I studied the recipe carefully, taking in the precise measurements and detailed instructions. It was a complex dish, with a long list of ingredients and several steps to follow. But I was determined to master it, to bring the flavors of Indonesia into my own kitchen and share them with my family.

Over the next few weeks, I practiced making Sambal Goreng Telo in my own kitchen. I chopped, stirred, and simmered, following the recipe to the letter. And slowly but surely, I began to unlock the secrets of this delicious dish. The blend of spices, the richness of the coconut milk, the crunch of the crispy telo - it all came together in a symphony of flavors that transported me back to that day in Fatimah's kitchen.

As I continued to refine my technique, I sought out other sources of knowledge about Indonesian cuisine. I talked to friends, read books, and watched cooking shows to expand my understanding of the ingredients and techniques used in traditional dishes. And with each new piece of information I gathered, my love for Indonesian food grew stronger.

One day, as I was preparing Sambal Goreng Telo for a family gathering, my granddaughter peeked into the kitchen. She watched me with wide eyes, curiosity shining in her gaze. "What are you making, Grandma?" she asked.

I smiled and beckoned her closer, inviting her to help me chop the vegetables and stir the pot. As we worked together, I shared the story of how I had learned to make Sambal Goreng Telo from Fatimah, and how it had become a beloved recipe in our family.

My granddaughter listened with rapt attention, her hands busy with the task at hand. And as we sat down to enjoy the fruits of our labor - a steaming bowl of Sambal Goreng Telo, fragrant and flavorful - I knew that I had passed on more than just a recipe. I had shared a piece of my heritage, a taste of the traditions that had shaped me into the cook I was today.

And as we savored each mouthful, surrounded by family and laughter, I knew that the legacy of Sambal Goreng Telo would live on for generations to come. And I couldn't help but feel grateful for the moment I first laid eyes on that recipe, all those years ago in Fatimah's kitchen.