Penyet Telur Rebus dan Teri Sambal Matang
Ingredients:
- 5 large eggs
- 1/2 ounce dried anchovies
- 3-4 red curly chilies
- 3-4 bird’s eye chilies
- 3 shallots
- 3 cloves garlic
- 1 teaspoon shrimp paste (terasi)
- 1 teaspoon salt
- 1 teaspoon sugar
Instructions:
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Boil the Eggs: Place the eggs in a pot of water, bring to a boil, and cook for about 10 minutes until hard-boiled. Once cooked, remove the eggs, let them cool, and then peel and set aside.
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Fry the Anchovies: Heat oil in a pan over medium heat and fry the dried anchovies until crispy. Remove from the oil and drain on paper towels. Set aside.
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Prepare the Sambal: In the same pan, add more oil if necessary, and fry the red curly chilies, bird’s eye chilies, shallots, and garlic until they are softened and slightly wilted.
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Grind the Sambal Ingredients: Transfer the fried ingredients to a mortar and pestle (or a food processor). Add the shrimp paste, salt, and sugar. Grind or blend until you achieve a smooth, thick paste. Taste and adjust seasoning as needed.
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Assemble the Dish: Gently smash the boiled eggs with the back of a spoon or a mortar, just enough to crack the surface. Arrange the smashed eggs on a serving plate and generously spoon the sambal mixture over the top. Sprinkle the crispy anchovies on top.
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Serve: Enjoy your Penyet Telur Rebus dan Teri Sambal Matang with warm rice for a delicious and hearty meal.
This dish combines the rich flavors of sambal with the savory crunch of fried anchovies and the comforting texture of smashed eggs. Perfect for a satisfying meal that brings a touch of Indonesian flair to your table!
