Spicy Indonesian Egg Sambal with Coconut and Candlenut

Ingredients

• 1 thumb-sized piece of kencur (aromatic root)
• 200 ml thick coconut milk
• 1 candlenut
• 5 hard-boiled eggs
• BonCabe Level 15 chili powder (1 sachet or to taste)
• Sugar (to taste)
• Salt (to taste)
• 100 ml water

Instructions

1. Begin by finely grinding the kencur and candlenut to create a smooth paste. This forms the aromatic base of your sambal.
2. In a saucepan, bring 200 ml of thick coconut milk to a gentle boil. Add the prepared spice paste and the hard-boiled eggs.
3. Allow the mixture to simmer until it reaches a boil, ensuring the flavors meld together.
4. Stir in 1 sachet of BonCabe Level 15 chili powder, adjusting to your preferred spice level. Season with sugar and salt according to your taste.
5. Pour in 100 ml of water and continue cooking until the sauce thickens and coats the eggs beautifully.
6. Once the sambal has reached your desired consistency, it is ready to be served.

Enjoy this deliciously spicy Sambal Pecak Telur with your favorite rice or as part of a larger meal. Selamat menikmati! 😊