Tuesday, 1 January 2013

Those Sambal Deep-fried Eggs



HAPPY NEW YEAR!

I celebrated yesterday with the handing in of the first cookbook drafts (see post before for a sneak peek of my cluttered desktop) and a party complete with a whole leg of, er, unicorn (babs does not eat pork, or rather, his mum would not like to know that he does). It felt good today to finally not be hunched over my laptop with tired eyes and a aching back, going through folders and folders of photos and stories, and having multiple Adobe windows running at the same time.

I didn't have anything new that was complete enough to blog about without launching into another few hours spent in front of the screen, so I thought I would bring up an older recipe. I say old, but it's not really up on this blog before; it was a short guest recipe for plusixfive, the very first thing I cooked for the supperclub: sambal eggs. I complain each time people request these eggs, but they really aren't that much of a pain to prepare (if for less than 50 and/or if you do not hate peeling eggs ).

Because the elements of this recipe are so simple (basically, EGG. and sambal), I do request that you start with good eggs. I love eggs; fried, scrambled, poached, steamed, omelette-d or whipped beyond recognition in a batter. But when you have a good egg, even the simplest hard boiled egg tastes amazing. And for all the fancy egg-y things possible in the kitchen, I remember starting with the basic boiled egg. It was one of the first few things I could cook, and really, how difficult can it get? Plonk egg in water, boil. I couldn't understand the rubbery whites and powdery yolks with grey sulphurous rings then. I've since improved my egg-boiling skills, and indeed, there's still nothing better than cutting into a hardboiled egg from a happy hen to reveal orange yolks that are still slightly creamy.

Or at least, nothing better except that same egg, deep-fried to create a crisp golden surface, and then smothered with sambal.
SAMBAL DEEP-FRIED EGGS
serves 6
Ingredients
6 large free-range eggs
1/2 cup sambal belachan tumis sauce
(See here for the full post with photos, tips, blood, sweat and tears)
groundnut oil or lard, for frying

Method
1. First, to get perfectly cooked eggs:
Put room temperaure eggs in a single layer in a saucepan with enough cold water to cover.
Bring to a boil over high heat, and once boiling, take the pan off the heat and let the eggs sit in the hot water for exactly 6 min.
Immediately remove to a bowl of ice water, and peel when cool enough to handle, then pat dry. The whites will be firm but the yolks will not be fully cooked yet.
2. Heat oil in wok or fryer and deep fry the eggs until golden on the outside. Drain and set aside on kitchen towels.
3. Fry sambal, and when hot, add the eggs to gently warm up and toss them in the hot sambal to coat.


Tips
*Using old eggs will make it easier to peel. But don't worry about ugly pockmarked eggs; these only create more crispy edges when you fry them later. Think roast potatoes.
*That crispy jacket isn't just for show. Besides adding a wonderful 'fried' fragrance, it makes sure that yummy chilli sauce doesn't just slide off the smooth surface of the boiled egg.


To be honest, nothing can taste bad when smothered with this sambal, but it is especially good clinging to the crispy golden jackets of eggs with equally-golden creamy yolks. I know this probably doesn't seem like the best way to start off your weight-loss plan for the new year, but do some burpees, have an extra bowl of veggies on the side and you'll be fine. Stressing out about unhealthy food is more unhealthy than just eating it. Happy new year you all!

33 comments:

  1. oh these look amazing happy new year

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    1. thanks and happy new year rebecca! :)

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  2. Happy New Year Shu Han! I totally agree with you about starting off with a good egg. They are so satisfying when cooked well. These look so delicious. I bet the flavour of the sambal with the egg is amazing.

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    1. Thanks caz! Glad we agree, a good egg is amazing even if plain! Happy new year! (:

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  3. Gimme this with a hot plate of nasi lemak and I'm happy for the rest of the day :)

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    1. YES! I had this with nasi lemak (:

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  4. I guess in your case the egg comes before the chicken.

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    1. Haha I don't want to get into that...

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  5. yuuuummm!
    have a nice year,dear!

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  6. I'll order this whenever I buy Nasi Padang... Yum!

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    1. ahhhh wish we had nasi padang stalls here. I love sambal eggs and prawns and a good sayur lodeh (:

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  7. CEREAL looks gorgeous. I need some of that pretty in my life, especially as I feel I "know" one of their contributors! Happy 2013, will wish you a happy new year on Feb10th!

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    1. Cereal is abs gorgeous! I'll be sure to let Rosa (the editor) know; she'll be pleased to hear that! HAPPY NEW YEAR TO YOU TOO (:

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  8. It's THAT egg!! Super-duper shit-hot stuff, best consumed the folowing day along with some 'ta pao' leftover economy noodles in work........yum!

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    1. yes and your favourite fried spam right :S yum!

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  9. I will def. have to scribble this onto the list of "must-try" for 2013. Sounds incredible...I am an egg-lover too ;)

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    1. hi five fellow egg-lover! I do hope you try this soemtime this year (:

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  10. Happy New Year! Exciting news about your book, though lots of work as well, I'm sure. Sambal eggs, that's genius!

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    1. so nice to hear form you gene, and thanks so so much! HAPPY NEW YEAR TO YOU TOO (:

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  11. I have never had an egg even remotely like this! Sounds SUPER INTENSE and rich and hot and amazing. :)

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    1. Haha I like how you described it. Intense. I'm going to remember that for future reference :)

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  12. Shu Han, I think all the time about your sambal (still haven't found the right belacan paste...) and I remember when you served these eggs on one of the fantastic dinners. I am sure I would go crazy for it (I am addicted to hot food). I eat lots of eggs (much more than most people I know: we never buy less than a dozen at a time), so I add this recipe to my new year's resolutions! Happy New Year!

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    1. Haha I think I eat a lot more eggs than most people I know too, hi-five :) I hope you find the belachan one day and try this sambal. happy new year to you too sissi!

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  13. Beautiful images and I love the cross section diagram!!
    Congratulations on handing in the first draft. :)

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    1. thanks sofia! It's really a huge relief, but there's still lots more to do :S

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  14. Hi Shu Han, this is one of the best egg dish which I can go for extra rice. :)
    Excellent click and love your picture of the cross section sambal egg. You're very creative.

    Have a nice weekend,regards.

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    1. thanks amelia! haha I'm glad you like the diagram, I thought a scientific description might be the best for the sambal egg-uninitiated ;)

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  15. Hah! They are too good. They looks so very beautiful, I like them. they make me want to read your article even more! thanks!cheapest runescape gold, buy cheap rs gold.

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  16. Absolutely love the sound of this! It's my dream to eat a deep-fried poached egg... but these sound even better :)

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  17. next time i cook the easy sambal again, sure deep fry few eggs and make like this, so yummy..

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