I am constantly puzzled by the restaurant business – why is it so tough? Some restaurants served such wonderful food but still could not survive.
Many years ago I found this tiny Indonesian restaurant at Bondi that cooked he most amazing sambal eggs; however it closed down after a year of trading. Nowadays I make my own sambal eggs with a lighter style – more of a modern Malaysian than Indonesian.This dish is so tasty – sweet, sour, spicy, salty and nutty. The sambal salsa is enhanced by a tamarind sauce, which is also called the ‘son in law’.
Recipe is as follow:
- 4 eggs
- 1 onion, diced
- 2 clove of garlic, minced
- 1/2 capsicum, diced
- 1/2 punnet of cherry tomato, cut in 1/4 each
- 1 tsp sambal paste (I use ready made Balado Sambal, available in Asian stores; You can also make your own, recipe below)
- 1 tsp tamarind paste
- 1 tsp palm sugar
- 1 tsp fish sauce
- cooking oil
- a little water
- a little sesame oil (optional)
- sliced shallot, to garnish (optional)
- toasted sesame seeds, to garnish (optional)
- Hard boil the eggs for approximately 8-10 minutes (be careful not to overcook the eggs); run eggs under cool water to cool the eggs (easier to peel); peel the eggs
- Heat up about 1 inch of cooking oil in a frying pan; pan fry the eggs until the outside is slightly brown; remove the eggs from the frying pan; set aside to cool; carefully cut the eggs into halves; place the eggs on a serving plate
- To make the tamarind sauce. place the tamarind paste, palm sugar, fish sauce and a little water in a saucepan, bring to a gentle boil; stir until sugar is fully dissolved; The aroma will be quite strong but don’t worry, it will be delicious.
- To make the sambal salsa, in a hot frying pan, heat up some cooking oil; add onion, garlic, sambal paste, stir fry for 1 minute; add capsicum, stir fry for 1 more minute; remove from heat and transfer to a bowl; once cooled, add tomato pieces, mix well
- Carefully pour the sambal salsa on top & around the eggs; drizzle some tamarind sauce over the eggs and salsa.
- Drizzle some sesame oil over the eggs and salsa
- Garnish with sliced shallot and sesame seeds.
If you wish to make your own Balado sambal, blend the following ingredients in a blender (or in a mortar):
- 3 red chilies
- 5 Asian shallots
- 1 clove garlic
- 1/2 small tomato, cut into small chunks
- salt to taste
- juice of half lime
- 2 teaspoon oil