Sambal Goreng Telor Hard Cooked Eggs In Shrimp And Tomato Sauce Food

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SHRIMP AND POTATOES IN SAMBAL (SAMBAL GORENG KENTANG UDANG)



Shrimp and Potatoes in Sambal (Sambal Goreng Kentang Udang) image

If you're seeking seriously intense heat and rich, layered flavors to go along with it, Indonesian sambal will deliver a two-for-one punch. The chef Retno Pratiwi uses a mix of red bell peppers and two kinds of red chiles to form the base of the exquisite, bright red sauce, softening it with a little coconut sugar and brightening it with aromatics. You can reduce the number of chiles or opt for milder ones if you're not looking for a kick. Then use it to cook shrimp, as in this recipe, or to enliven other meats and vegetables.

Provided by Tejal Rao

Categories     dinner

Time 1h

Yield 6 servings

Number Of Ingredients 14

2 large russet potatoes, peeled and cut into small cubes
2 tablespoons vegetable or other neutral oil
3 tablespoons coconut oil
2 red bell peppers, seeded, stemmed and roughly chopped
10 to 15 Thai bird's-eye chiles, stemmed and roughly chopped
Kosher salt, to taste
4 to 6 red chiles (such as red serrano, Fresno or cayenne), stemmed and roughly chopped
10 small shallots, sliced
1 small tomato, chopped (or 1 scant cup cherry tomatoes)
1 tablespoon coconut sugar
4 lemongrass stalks, trimmed, smashed and tied into knots
1 2-inch piece galangal, peeled and lightly smashed to loosen the fibers
10 to 15 fresh makrut lime leaves
1 1/2 to 2 pounds deveined shrimp (tails left intact)

Steps:

  • Heat oven to 350 degrees. Spread the potatoes on a sheet pan and toss with 2 tablespoons vegetable or other neutral oil. Roast until potatoes are golden brown and tender, tossing occasionally, about 40 minutes.
  • Meanwhile, heat 2 tablespoons of the coconut oil in a large sauté pan over medium heat and add the bell peppers and chiles along with a pinch of salt. (The cooking chiles can irritate; you may want to turn on an exhaust fan or open a nearby window.) Cook, stirring occasionally, until softened, 15 to 18 minutes. Transfer peppers and chiles to a food processor and set aside.
  • Put the remaining 1 tablespoon of coconut oil in the same pan and set over medium heat. Add the shallots and a pinch of salt, and cook, stirring often, until they turn a deep golden brown, about 10 minutes. Add shallots to the food processor along with the tomato; process into a smooth purée. Transfer the sambal purée back to the same pan, adding the sugar, lemongrass, galangal and lime leaves. Cook over low heat, stirring occasionally, until the oil starts to separate and the sambal has thickened and turned a deep red, about 30 minutes.
  • Stir the shrimp and cooked potatoes into the sambal; cover and cook until the shrimp are just cooked through, about 10 minutes. Serve immediately, or at room temperature with a side of rice. (Before serving, remove the lemongrass, galangal and lime leaves.)

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 6 grams, Carbohydrate 56 grams, Fat 14 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 7 grams, Sodium 1253 milligrams, Sugar 17 grams, TransFat 0 grams

SAMBAL GORENG TELOR



Sambal Goreng Telor image

Make and share this Sambal Goreng Telor recipe from Food.com.

Provided by Flatulus Maximus

Categories     Asian

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
6 hard-boiled eggs
1 large onion, chopped
2 garlic cloves, thinly sliced
2 teaspoons sambal oelek
1 teaspoon galanga powder
1 teaspoon palm sugar
2 diced tomatoes
50 ml coconut milk
2 teaspoons lime juice

Steps:

  • Heat vegetable oil and fry onions until light brown, add sliced garlic. Stir well and add sambal, galanga powder, palm Sugar, diced tomatoes and coconut milk and bring to boil.
  • Reduce heat, simmer until tomatoes are dissolved. Add 10 cc water and bring to boil again while stirring. Reduce haet and let simmer for a while.
  • Add lime juice and salt to taste. Halve hard boiled eggs, put in warm dish and add sauce. Serve with nasi putih (white rice).

Nutrition Facts : Calories 499.8, Fat 35.7, SaturatedFat 11.6, Cholesterol 559.5, Sodium 209.9, Carbohydrate 24.1, Fiber 5.4, Sugar 14, Protein 23.4

SAMBAL GORENG TELOR (HARD-COOKED EGGS IN SHRIMP AND TOMATO SAUCE)



Sambal Goreng Telor (Hard-Cooked Eggs In Shrimp And Tomato Sauce) image

Provided by Craig Claiborne And Pierre Franey

Categories     side dish

Time 30m

Yield Eight servings

Number Of Ingredients 15

8 large eggs
2 cups corn, peanut or vegetable oil
1 teaspoon shrimp paste (trassi), or use anchovy paste
1 teaspoon dried hot red pepper soaked in hot water to soften, drained and chopped
2 teaspoons finely minced garlic
1 teaspoon finely chopped or shredded galangal (laos)
6 to 8 dried lime leaves
3 candlenuts or macadamia nuts, thinly sliced
2 tablespoons finely chopped shallots
2 cups, plus 1 tablespoon, corn, peanut or vegetable oil
1/2 pound shrimp, the smaller the better
2 cups peeled, seeded tomatoes cut into 1/4-inch cubes
1/3 cup fresh or canned unsweetened coconut milk, see note
Salt to taste, if desired
1/3 cup thinly sliced shallots

Steps:

  • Put the eggs in a large saucepan and add cold water to cover. Bring to the boil and let simmer about nine minutes. Drain.
  • Hold the eggs under cold running water and peel them. Pat dry.
  • Heat the oil for deep-frying (375 degrees) in a wok or skillet and add the eggs. Cook about one and one-half minutes or until golden brown. Remove and drain on paper toweling.
  • To prepare the sauce, combine in a mortar the shrimp paste, hot pepper, garlic, galangal, lime leaves, candlenuts and chopped shallots. Blend as thoroughly as possible.
  • Heat one tablespoon of oil in a wok or skillet and add the blended ingredients. Cook, stirring, about one minute, then add the shrimp. Cook, stirring, about one minute more. Add the tomatoes and simmer about one minute. Add the coconut milk and salt and bring to the boil, stirring. Spoon the mixture into a serving dish. Slice the eggs and arrange them, cut side up, over the shrimp sauce.
  • Heat the remaining two cups of oil in a wok or skillet and add the thinly sliced shallots. Cook, stirring, until crisp and golden brown. Drain. Sprinkle the eggs with the crisp shallots.

Nutrition Facts : @context http, Calories 662, UnsaturatedFat 57 grams, Carbohydrate 5 grams, Fat 68 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 7 grams, Sodium 459 milligrams, Sugar 2 grams, TransFat 0 grams

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