SAMBAL GORENG TELOR (HARD-COOKED EGGS IN SHRIMP AND TOMATO SAUCE)
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 30m
Yield Eight servings
Number Of Ingredients 15
Steps:
- Put the eggs in a large saucepan and add cold water to cover. Bring to the boil and let simmer about nine minutes. Drain.
- Hold the eggs under cold running water and peel them. Pat dry.
- Heat the oil for deep-frying (375 degrees) in a wok or skillet and add the eggs. Cook about one and one-half minutes or until golden brown. Remove and drain on paper toweling.
- To prepare the sauce, combine in a mortar the shrimp paste, hot pepper, garlic, galangal, lime leaves, candlenuts and chopped shallots. Blend as thoroughly as possible.
- Heat one tablespoon of oil in a wok or skillet and add the blended ingredients. Cook, stirring, about one minute, then add the shrimp. Cook, stirring, about one minute more. Add the tomatoes and simmer about one minute. Add the coconut milk and salt and bring to the boil, stirring. Spoon the mixture into a serving dish. Slice the eggs and arrange them, cut side up, over the shrimp sauce.
- Heat the remaining two cups of oil in a wok or skillet and add the thinly sliced shallots. Cook, stirring, until crisp and golden brown. Drain. Sprinkle the eggs with the crisp shallots.
Nutrition Facts : @context http, Calories 662, UnsaturatedFat 57 grams, Carbohydrate 5 grams, Fat 68 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 7 grams, Sodium 459 milligrams, Sugar 2 grams, TransFat 0 grams
SAMBAL GORENG TELOR
Make and share this Sambal Goreng Telor recipe from Food.com.
Provided by Flatulus Maximus
Categories Asian
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat vegetable oil and fry onions until light brown, add sliced garlic. Stir well and add sambal, galanga powder, palm Sugar, diced tomatoes and coconut milk and bring to boil.
- Reduce heat, simmer until tomatoes are dissolved. Add 10 cc water and bring to boil again while stirring. Reduce haet and let simmer for a while.
- Add lime juice and salt to taste. Halve hard boiled eggs, put in warm dish and add sauce. Serve with nasi putih (white rice).
Nutrition Facts : Calories 499.8, Fat 35.7, SaturatedFat 11.6, Cholesterol 559.5, Sodium 209.9, Carbohydrate 24.1, Fiber 5.4, Sugar 14, Protein 23.4
SAUCE NEWBURG
Provided by Craig Claiborne And Pierre Franey
Categories condiments, side dish
Time 10m
Yield About one and one-half cups
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan and add the shallots and paprika. Cook, stirring, until shallots are wilted. Sprinkle the mixture with flour and stir with a wire whisk.
- Add the milk, stirring vigorously with the whisk. Add the cream, salt and pepper to taste. Strain the sauce through a sieve, preferably of the sort known in French kitchens as a chinois. Press with a spatula to extract as much liquid as possible from the shallots. Reheat and add the sherry.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 25 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 16 grams, Sodium 357 milligrams, Sugar 6 grams, TransFat 0 grams
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