Fried Egg Sambal

Egg Sambal is typically a Malaysian dish but can be found in Indonesia too. I have tried it at various food stalls here in Singapore and always loved the tangy flavour. It seemed like the perfect thing to make after we got back from tiring 3-day vacation in Bali. Yes, I know. We should've come back revived and all that but thanks to the heat, that really didn't happen. I did manage to shop a bit for handmade soap and aromatherapy stuff so no complaints! 

Since I was really lazy to cook up anything, I didn't hardboil the eggs like they usually do for egg sambal. I fried them up and cut them into strips. The gravy used is very similar to the gravy base I made for stir-fried tofu. It made a great side-dish for a simple vegetable rice. 

Fried Egg Sambal Recipe

What I Used:

Eggs - 4

Tomato - 1, finely chopped

Onion - 1, finely chopped

Tomato paste / ketchup - 1 tbsp

Garlic - 3 pods, crushed

Tamarind paste - 1/2 tsp

Red chilli powder - 1 tsp

Coriander / malli / dhania powder - 1 tsp

Turmeric powder - a pinch

Oil - 2 tsp + 2 tsp

Salt - to taste

Spring onions - 2 stalks for garnish (optional)

How I Made It:

1. Break the eggs into a bowl and mix well with salt. Pour onto a heated pan with 2 tsp oil and make a thick omelette. Once cooled a bit, cut into strips and keep aside. 

2. In the same pan, add 2 tsp oil and add the onions and garlic. Fry lightly until the onions turn soft and transparent. Take care not to burn them by maintaining the heat at medium-low.

3. Next, add the turmeric, coriander, chilli, salt and tamarind paste and fry for about a minute. Then add the chopped tomatoes and cook till the tomatoes break down and the oil separates from the sauce. 

4. Add the fried egg strips and mix well without breaking them too much. If the omelette is thick enough, the strips will hold their shape while mixing. Simmer for a minute or so, remove from fire, garnish wtih cilantro / spring onions and serve warm as a side to any rice dish or even roti.