Sambal Lado Telur Puyu, Terong, and Udang
Ingredients
| Ingredient | Quantity |
|---|---|
| Quail eggs | 10 pieces |
| Shrimp (cleaned) | 400 grams |
| Eggplant (sliced) | 1 piece |
| Red curly chili peppers | 10 pieces |
| Bird’s eye chili peppers | 5 pieces |
| Shallots | 4 pieces |
| Garlic | 2 cloves |
| Tomato | 1 piece |
| Shrimp paste | ½ teaspoon |
| Sugar | to taste |
| Flavor enhancer (optional) | to taste |
Instructions
- Prepare the Quail Eggs: Boil the quail eggs until cooked, then peel and set aside.
- Clean the Shrimp: Remove the shells from the shrimp and set aside.
- Slice the Eggplant: Cut the eggplant into desired sizes for cooking.
- Make the Spice Paste: In a blender, combine the red curly chili peppers, bird’s eye chili peppers, shallots, garlic, and tomato. Blend until smooth.
- Cook the Mixture: Heat oil in a pan, add the blended spice paste, and sauté until fragrant.
- Add Shrimp: Incorporate the cleaned shrimp and cook until they turn pink.
- Combine Ingredients: Gently stir in the eggplant, then add the boiled quail eggs. Mix well to ensure everything is coated in the sauce.
- Season: Add sugar and flavor enhancer to taste. Stir gently until well mixed and heated through.
- Serve: Once everything is cooked and flavors melded, remove from heat and serve hot.
This dish combines the delightful flavors of quail eggs, shrimp, and eggplant, enhanced by a vibrant sambal sauce, making it a perfect dish for any occasion. Enjoy!
