Ingredients

  • Serves 2-4 people
  • 6 fried eggs

  • 100 ml thick coconut milk

  • 20 g whole cayenne pepper

  • 2 bay leaves

  • 15 g galangal

  • 5 g salt

  • 10 g brown sugar

  • 5 g sugar

  • 10 g chicken powder

  • 500 ml water

  • 20 g fried onions

  • For the spice paste:

    50 g shallots

  • 30 g garlic

  • 20 g curly red chili

  • 9 g candlenut

Sambal Goreng Telur Ceplok
Recipe Courtesy of
Darmawan

Sambal Goreng Telur Ceplok

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Sambal Goreng Telur Ceplok is a simple yet appetizing side dish. Crispy fried eggs served in a spicy, coconut milk broth, this traditional Indonesian cuisine could be your next lunch idea. Feel free to use hard boiled eggs instead, but do note that the savory sauce seeps in better when the egg is fried. Easy to make and easy on your wallet, your family will definitely love this homemade meal.
  • Easy
  • 60 min
  • 30 min
  • 10 min
  • 2 steps
  • 15 Ingredients
  • Easy
  • 2 steps
  • 15 Ingredients
  • 60 min
  • 30 min
  • 10 min

Directions

  1. Prepare the Sambal

    • In a food processor or mortar and pestle, blend the shallots, garlic, curly red chili and candlenuts until smooth.

    • In a pan on medium heat, fry the blended paste until fragrant or when you see oil coming out.

    Prepare the Sambal


  2. Make Ceplok Egg Fried Sambal

    • To the pan, add water and coconut milk, mix well and bring to a boil, then reduce heat to low. 

    • To the pan, add the fried eggs, stirring slowly. Cook until the liquid has reduced, or about 30 mins.

    Make Ceplok Egg Fried Sambal


Garnish and serve!

  • Place the fried eggs with the sambal into your serving bowl.

  • Garnish with fried onions.

  • Your dish is now ready to serve!

Garnish and serve!
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    Ingredients
    • Serves 2-4 people
    • 6 fried eggs

    • 100 ml thick coconut milk

    • 20 g whole cayenne pepper

    • 2 bay leaves

    • 15 g galangal

    • 5 g salt

    • 10 g brown sugar

    • 5 g sugar

    • 10 g chicken powder

    • 500 ml water

    • 20 g fried onions

    • For the spice paste:

      50 g shallots

    • 30 g garlic

    • 20 g curly red chili

    • 9 g candlenut

    Nutrition
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