Sambel Goreng Kentang Telur Recipe
Ingredients:
- 500 grams potatoes, peeled and diced
- 1/2 package coconut milk (Kara brand)
- 4 eggs
- 2 bay leaves
- 1 thumb-sized piece of galangal, crushed
- Salt, to taste
- 1 teaspoon granulated sugar
- 1 thumb-sized piece of palm sugar
- For the spice paste:
- 5 shallots
- 4 garlic cloves
- 7 red chilies
- 5 bird’s eye chilies
- 2 candlenuts
- 1 small tomato
Steps:
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Boil the Eggs: Place the eggs in a pot of boiling water and cook until hard-boiled. Once cooked, peel and set aside.
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Prepare the Potatoes: Peel and dice the potatoes into small cubes. Heat oil in a pan and fry the potatoes until golden brown. Remove and set aside.
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Make the Spice Paste: Blend the shallots, garlic, red chilies, bird’s eye chilies, candlenuts, and tomato into a smooth paste.
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Sauté the Spice Paste: Heat some oil in a pan over medium heat. Add the spice paste and sauté until fragrant. Add the crushed galangal and bay leaves, and continue to cook until the aroma is released.
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Simmer the Sauce: Pour in water to your desired consistency. Season with salt, granulated sugar, and palm sugar. Bring to a boil.
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Add Coconut Milk: Once the mixture is boiling, stir in the coconut milk. Mix well and allow it to come back to a gentle boil.
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Combine Ingredients: Add the fried potatoes to the pan and stir to coat them well with the sauce. Adjust seasoning if needed.
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Add the Eggs: Gently stir in the boiled eggs. Mix until evenly distributed and heated through.
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Final Touches: Cover the pan and let it simmer until the sauce has slightly thickened and the flavors have melded together.
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Serve: Turn off the heat and serve your Sambel Goreng Kentang Telur with steamed rice for a delicious meal.
Enjoy this savory and flavorful dish that brings a delightful blend of spices and creamy coconut milk to your table!
