Telor Sambel Kecap Kuah Jagung
Ingredients:
- 8 chicken eggs
- 1 small green tomato
- 20 small green bird’s eye chilies
- 6 red bird’s eye chilies
- 60 ml Kecap Bango (sweet soy sauce)
- 3 kaffir lime leaves
- Water, as needed
- A pinch of salt
- 1/2 onion
- 5 shallots
- 4 cloves garlic
- Cooking oil, as needed
- 1/2 sweet corn
- Additional salt to taste
Instructions:
-
Prepare the Eggs:
Begin by heating a little cooking oil in a skillet. Fry the eggs one at a time, sprinkling a pinch of salt on each egg as it cooks. Once cooked, set the eggs aside. -
Prepare the Aromatics:
Thinly slice the shallots and garlic, or chop them finely. Slice the green and red bird’s eye chilies, cut the kaffir lime leaves into thin strips, and slice the onion into rounds. Set these ingredients aside. -
Prepare the Vegetables:
Dice the green tomato into small pieces and grate the sweet corn. Set these aside for later use. -
Cook the Base:
In the same skillet, add a bit more cooking oil if needed. Sauté the sliced shallots, garlic, onion, chilies, and kaffir lime leaves until fragrant. Add the Kecap Bango and stir to combine. Pour in enough water to create a sauce and season with salt. Bring this mixture to a boil. -
Add the Eggs:
Gently add the fried eggs to the boiling sauce, ensuring they are submerged. Let them cook in the sauce until they are heated through and infused with the flavors. Once done, remove the eggs from the skillet and set them aside, leaving the sauce in the pan. -
Finish the Sauce:
With the heat still on, add the diced green tomato and grated sweet corn to the sauce. Allow it to boil until the vegetables are tender. Once done, turn off the heat. -
Serve:
Pour the sauce with the vegetables over the fried eggs that were set aside earlier. -
Enjoy:
Your Telor Sambel Kecap Kuah Jagung is now ready to be served. Enjoy this delicious dish with steamed rice or as part of a larger meal.
Note:
I apologize for not providing step-by-step photos; I was busy assisting customers during the preparation. Happy cooking!
